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Sauteed Brussels Sprouts, Carrots & Cranberries

A great holiday side packed with nutrients!

Serves: 4, Prep Time: 10 minutes, Total Time: 20 minutes.


  • 12 brussel sprouts (quartered)

  • 2-3 carrots cut in small chunks

  • 2 small shallots

  • 2 tsp. garlic

  • ¼ cup dried cranberries


  1. Trim ends off Brussels sprouts, quarter lengthwise.

  2. Cut off carrot and peel. Halve lengthwise. Lay flat and cut lengthwise into about ¼ inch thick strips.

  3. Mince garlic.

  4. Heat 1 ½ tablespoons of cooking oil in a large sauté pan over medium high heat. Add Brussels sprouts, carrots, and shallots to hot pan. Season with salt and pepper. Stir.

  5. Cook 4-6 minutes, or until veggies begin to brown, stirring occasionally.

  6. Reduce heat to medium-low. Add garlic and dried cranberries. Stir. Cook for about 1 minute.


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