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Brussels sprouts with cranberries and almonds

30 mins cooking time
This recipe proves the fact you know so well: glorious meals can come from simple cooking and ingredients. In your hands, humble Brussels sprouts are transformed into a flavourful dish with cranberries, almonds and a little Lurpak®. The butter-fried sprouts offer a tender yet slightly crisp texture, beautifully contrasted by the tart sweetness of cranberries and the nutty crunch of almonds. Easy yet delicious.
Brussels sprouts with cranberries and almonds Brussels sprouts with cranberries and almonds

Brussels sprouts with cranberries and almonds

  • 30 mins cooking time
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This recipe proves the fact you know so well: glorious meals can come from simple cooking and ingredients. In your hands, humble Brussels sprouts are transformed into a flavourful dish with cranberries, almonds and a little Lurpak®. The butter-fried sprouts offer a tender yet slightly crisp texture, beautifully contrasted by the tart sweetness of cranberries and the nutty crunch of almonds. Easy yet delicious.
This recipe proves the fact you know so well: glorious meals can come from simple cooking and ingredients. In your hands, humble Brussels sprouts are transformed into a flavourful dish with cranberries, almonds and a little Lurpak®. The butter-fried sprouts offer a tender yet slightly crisp texture, beautifully contrasted by the tart sweetness of cranberries and the nutty crunch of almonds. Easy yet delicious.
Cook mode

Method

1
Boil the sprouts in a large pan of salted water for 4 minutes. Drain and tip into a bowl of iced water to stop the cooking process.
TIP
Do not overcook the Brussels sprouts, or they will become mushy and release an unpleasant sulphur smell, which can be quite off-putting. Cook them until they are just tender.
2
Heat butter in a large frying pan over medium heat. Add almonds, cranberries, garlic, and sage. When the almonds begin to turn brown, add the drained Brussels sprouts and stir until they are coated in the nut mixture and start browning.
TIP
Be careful not to overcrowd the pan, or the sprouts will steam instead of crisping up. If they look a little dry, add a bit more butter to help them brown and caramelise beautifully.
3
Squeeze over the lemon juice, season with salt and black pepper, and serve immediately.
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Questions about Brussels sprouts with cranberries and almonds

Find answers to common questions to help you make tender Brussels sprouts with cranberries and almonds. From picking the freshest sprouts to storing leftovers, find out everything you need to know.

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Quick and easy butter-fried Brussels sprouts

It is hard to find a vegetable as polarising as Brussels sprouts. These little green gems can be a contentious topic at the dinner table. If you have not yet discovered their charm, it is time to give them another chance with this quick and easy recipe. When cooked right, these butter-fried Brussels sprouts with cranberries and almonds can be so tasty.

With a little Lurpak®, you can prepare a versatile side dish full of surprisingly good flavour. Butter has a magical way of mellowing the sprouts’ sharp edges while coaxing out their sweet, nutty flavour. It caramelises the outer leaves, offering a satisfying crunch that complements their tender hearts.

Here, you will find plenty of more easy dinner ideas, be it simple sides like classic tomato bruschetta and corn on the cob with paprika or delicious mains like rib-eye steak and Asian slaw and tender lamb chops.

Delight in the taste of sweet cranberries and crunchy almond flakes

Elevate your Brussels sprouts with cranberries and almonds. When dried cranberries and almond flakes hit the pan, they deliver a delightful interplay of flavours and textures.

The cranberries have a tart sweetness that lifts the earthy Brussels sprouts, while the almonds add a nutty crunch. The garlic and sage enrich the sprouts with earthy and piney notes, completing the rich taste experience.

Pair your sprouts with chicken and fish

Brussels sprouts with cranberries and almonds don’t have to stand alone – they are fantastic partners to the right main, particularly chicken and fish. The mild flavour and tender texture of chicken allow the sprouts to impart their rich, buttery notes across the plate. It acts as a perfect backdrop, letting the subtle bitterness of the sprouts and the sweetness of the cranberries take centre stage.

Fish, particularly milder varieties like cod or tilapia, benefits similarly from this green side dish. The natural oils and flaky texture of fish mesh well with the crunchy almonds and sprouts. So, next time you are thinking of a side dish, let these sprouts swim alongside your oven-baked salmon or flutter next to pan-fried cod with lime and chilli. You might just find it is a pairing worth repeating.

Adapt the recipe to your liking

Put your mark on it by experimenting with different additions and alternatives. For starters, consider swapping the almonds for pecans or walnuts. This introduces a richer, nutty flavour but also adds a more pronounced crunch.

If the tartness or sweetness of cranberries does not quite hit the spot, try replacing them with raisins or chopped dried apricots. This will soften the tartness and bring a different kind of sweetness.

Instead of garlic and sage, go with thyme or rosemary. Rosemary will add a pine-like, slightly lemony flavour, while thyme offers a more subtle, earthy taste. Also, try a sprinkle of crushed red pepper flakes, a dash of smoked paprika, or a pinch of cumin. Any of these will add more heat, making the taste of the humble Brussels sprout even more intriguing.

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