Monday, November 22, 2010

Sautéed Brussels Sprouts with Shallots and Cranberries

As I mentioned in my last post, I have a few Thanksgiving side dish recipes to share. I don't have time to share all of the recipes I will be preparing this year but here is my menu.....squash from our garden stuffed with a Red Quinoa, Cranberry & Apple Filling; a Yam Casserole topped with Chopped Pecans & Cinnamon; Sesame Crackers; Roasted Red Pepper Dip served with plenty of raw veggies; Gluten-Free Dinner Rolls; Cranberry-Pear Sauce; Cranberry-Orange Punch; Herb Roasted Turkey; Wild Rice Stuffing; and Mashed Red Potatoes with Roasted Garlic. I will make my Vegan Pumpkin Cheesecake and an apple pie for dessert. A friend of mine is bringing a few raw salads, and of course, I will be making this divine Brussels Sprouts recipe. The combination of the almonds, dried cranberries, and shallots creates a balanced, flavorful dish that is worthy to be part of any Thanksgiving Dinner.

Last week we harvested our Brussels Sprouts, just before the cold temperatures hit. This was the first year that I had grown them and I definitely plan to allot a larger space in the garden next year to grow more. We love brussels sprouts prepared most any way!

Sautéed Brussels Sprouts with Shallots and Cranberries

This recipe is very quick to prepare. If you are planning on making this for your Thanksgiving meal, then have all ingredients prepared ahead of time and about 20 minutes before you are ready to sit down, begin sautéing the shallots. The recipe takes about 12 minutes from start to finish. If you don't have slivered almonds then try using chopped pecans instead. 

2 tablespoons extra virgin olive oil
4 shallots, thinly sliced
1/2 cup slivered almonds
2 pounds Brussels Sprouts, trimmed and halved lengthwise
1 teaspoon Herbamare or sea salt
1/2 cup dried cranberries
1/2 cup water
freshly ground black pepper

Heat a large skillet over medium heat. I like to use an 11-inch skillet. Add oil then shallots. Sauté shallots for about 2 minutes then add slivered almonds, then add the Brussels Sprouts and Herbamare.

Sauté Brussels Sprouts for about 5 minutes. Then add the dried cranberries and water. Cover pan and cook, stirring occasionally, for 5 to 10 minutes. Smaller Brussels Sprouts will take closer to 5 minutes, while large ones will take closer to 10 minutes. Or cook until desired tenderness is reached. Season with freshly ground black pepper to taste. Enjoy! Source:

More Side Dish Recipes:

About the Author

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Connect with her on Facebook, Twitter, Pinterest, and Instagram!


  1. Wow look at those brussels! I'm so envious!! Thanks for the posts!

  2. This is great! I can't wait to make it! And such helpful links! I'm going to link to it on Spunky FB :-) Happy Thanksgiving!

  3. Homegrown Brussels! I'm impressed! Love that photo of your son holding them. I have to confess that I had no idea how they grew. Nobody in our family grows them. Very cool, and love the recipe, too, Ali!

    Happy Thanksgiving! xo,

  4. What a great recipe! I love Brussels sprouts.

  5. I've been scrounging around the blogosphere for one "last minute" side dish for my Thanksgiving meal this year. This will be it, I think!!

  6. Your little one looks so cute holding the brussels sprouts and the recipe looks great! Happy Thanksgiving to you and your family!

  7. Thanks gals! Happy Thanksgiving to you all! :)

  8. Ali, this looks absolutely wonderful. We are actually a brussels sprout loving family. This would be a perfect side dish to accompany our meal. I just may and try and whip this up since it seems so quick and easy. Keep ya posted! I hope you all have an absolutely beautiful THanksgiving! As suspected, you will be dining in true style!! ;)

  9. Your Yam Casserole topped with Chopped Pecans & Cinnamon sounds so delicious. Could I please get the recipe? That sounds a lot better than the yam recipe I had planned.
    Thank you so much!

  10. Hi Ali - What a great recipe! Unfortunately, I'm the only one in my family that enjoys brussels sprouts. Perhaps I'll just make them anyway and have them all to myself! Yum!

  11. This Thanksgiving I'm thankful, Ali! I've just finished my first round of Thanksgiving cooking in preparation for the big day (all recipes come from your blog or cookbook), and I spent much of the time that I was chopping/sauteeing/mixing just feeling so happy that your recipes have made my family so healthy and happy. Happy Thanksgiving!

  12. We used this recipe for Thanksgiving dinner and it was easy and delicious! Thanks again for yet another great post!

  13. That little guy of yours is doing some hard core curls with those brussel sprouts! :) What a cutie!! Thanks for the link love. Sure appreciate round ups like this. They make my life so much easier.


  14. This was so good! I made it for dinner tonight and then drizzled just a bit of toasted sesame seed oil on it! Can't wait for the left-overs for lunch tomorrow! Thanks for all the work you put into this website and your yummy recipes.


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Thanks and Happy Cooking! ~Ali :)