Brussels Sprouts With Cranberries & Garlic

Receive my latest recipes, tips and meal ideas in your inbox. Subscribe here.

Brussels Sprouts With Cranberries & Garlic (Paleo, Vegetarian, Gluten-Free, Whole30)

Brussels sprouts are often disliked due to historically unpleasant encounters, such as when someone has boiled the shit out of them and served them to you with no salt, butter or any other joy. If that’s happened to you and you’ve been to scared to touch Brussels sprouts again, then I must urge you to try this recipe.

The key to preparing Brussels sprouts is to cook them lightly, so they retain their wonderful texture and colour. They definitely love a little salt and pair beautifully with things like bacon, fruit, nuts and seeds. Today’s recipe is super simple and makes a great dish of pan-fried Brussels sprouts with cranberries and garlic.

If Brussels sprouts are out of season, you can use this recipe for cabbage or cauliflower too. Serve it up alongside some lovely grilled pork cutlets.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brussels Sprouts With Cranberries & Garlic (Paleo, Vegetarian)

Brussels Sprouts With Cranberries & Garlic

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 2 1x
  • Category: Side


  • 2 tablespoons olive oil
  • 1 medium brown onion, thinly sliced
  • 3 cups shredded Brussels sprouts (about 1520
  • sprouts)
  • 2 garlic cloves, finely diced
  • 1 teaspoon sea salt
  • 1 teaspoon butter (ghee if avoiding dairy)
  • Generous pinch of pepper
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/3 cup dried cranberries, preferably unsweetened


  1. Heat the oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  2. In the meantime, shred the Brussels sprouts. Cut off the ends off the sprouts and slice them in half lengthways. Then slice each half into thin strips. Add to the onion together with garlic, salt and butter. Cook for 3 minutes, stirring a few times, and then add the pepper, vinegar and cranberries. Stir through and cook for a further 2 minutes. Serve while warm.


Love this recipe? Try my Pan-Fried Brussel Sprouts With Garlic & Kabanosi or my Broccoli Slaw With Celery & Cranberries.

Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. Here at Cooked & Loved you will find simple, delicious recipes worth sharing. From new dishes to old-time favourites with a twist, this is the food I cook and love. More about me here. Sign up for my newsletter here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

Comment or Rate This Recipe

Got questions or feedback? Leave a comment. Made the recipe? Please leave a rating as it helps other readers to discover this dish. Name and email are required to avoid spam comments and are never used for any purpose or shared with third parties.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


See all comments »

You Might Also Like

Share via
Copy link
Powered by Social Snap