Cranberry Brussels Sprouts

Cranberry Brussels Sprouts

Cranberry Brussels Sprouts

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Servings 6


  • 2 cups Brussels Sprouts
  • 1 cup Vegetable Stock
  • 2/3 cup whole Cranberries
  • 2 Tbs coconut oil


  • Trim Brussels sprouts and cut each in half.
  • Heat oil over medium-high heat. Place the sprouts in pan flat side down and cook for about a minute until bottoms are browned.
  • Add vegetable stock to cover sprouts about half way.
  • Cook for about about 20 minutes on medium heat, or until the stock has reduced. Add cranberries and toss to coat. Cook for another 3-5 minutes until cranberries are soft and stock has evaporated.
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