Brussels Sprouts with Cranberries and Pecans

The first time I made these Pan-Seared Brussels Sprouts with Cranberries and Pecans, I practically had to stop myself from devouring the entire platter before my family even sat down at the table.

The combination of crispy-edged sprouts with plump cranberries and buttery pecans creates a symphony of flavors that makes this side dish absolutely irresistible.

This simple yet elegant dish has become a staple at our family gatherings, from casual weeknight dinners to holiday feasts.

Though the recipe is straightforward enough for any Tuesday evening, it’s special enough to earn a coveted spot on our Thanksgiving table every year.

What Makes These Brussels Sprouts So Hard to Resist

You’ll adore how these Brussels sprouts develop beautiful caramelized edges while staying tender inside, a texture contrast that makes every bite interesting.

The cranberries add bright pops of tartness while the toasted pecans bring a necessary crunch and nutty warmth.

I love how quickly this dish comes together, making it perfect for busy weeknights but special enough for company.

My family requests this recipe year-round, and I’ve watched even the most devoted Brussels sprout skeptics become converts after just one taste!

Enjoyed this recipe? You’ll love my Cranberry Apple Chutney and Cinnamon Roasted Butternut Squash too—two more feel-good favorites that bring cozy flavors to my table every time.

The Ingredients for My Brussels Sprouts with Cranberries and Pecans Recipe

• 1½ pounds fresh Brussels sprouts, trimmed and halved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• ⅓ cup dried cranberries
• ⅓ cup pecans, roughly chopped
• 2 cloves garlic, minced
• 1 tablespoon thick, high-quality balsamic vinegar
• 1 tablespoon maple syrup
• ¼ teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: ⅓ cup freshly grated Parmesan cheese
• Optional: 1 tablespoon fresh thyme leaves

I recommend using fresh Brussels sprouts rather than frozen for the best caramelization. For the balsamic vinegar, look for a thick, aged variety—it makes all the difference in the final flavor.

If you have a nut allergy, pepitas (green pumpkin seeds) make a wonderful alternative to pecans.

The maple syrup can be substituted with honey if that’s what you have on hand.

Can I make this dish ahead of time?

You can prep the Brussels sprouts (trim and halve them) up to two days ahead, but I recommend cooking them just before serving for the best texture and flavor.

That said, this dish is actually delicious at room temperature too! If you need to make them completely in advance, reheat in a hot skillet rather than the microwave to maintain some crispness.

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How to Make Pan-Seared Brussels Sprouts with Cranberries and Pecans

1. Prepare the Brussels sprouts: Trim the nubby ends and remove any discolored or damaged outer leaves. Cut each sprout in half lengthwise from the flat base through the top.
2. Soak the cranberries: Place dried cranberries in a small bowl and cover with warm water. This will plump them up beautifully while you cook the sprouts.
3. Heat your pan: In a large skillet, heat olive oil over medium-high heat until shimmering.
4. Sear the sprouts: Place Brussels sprouts cut-side down in a single layer. Don’t overcrowd the pan—work in batches if needed. Cook undisturbed for 3-4 minutes until deeply golden brown on the cut side.
5. Stir and continue cooking: Toss the Brussels sprouts and continue cooking for another 3-4 minutes until bright green and tender-crisp.
6. Add the aromatics: Reduce heat to medium. Add butter and garlic to the pan, stirring for about 30 seconds until fragrant.
7. Mix in the pecans: Add the chopped pecans, stirring to combine. Cook for 1-2 minutes to toast them slightly.
8. Finish with flavor: Pour in the balsamic vinegar and maple syrup, stirring to coat everything. Drain the plumped cranberries and add them to the pan. Season with salt and pepper to taste.
9. Serve: Transfer to a serving dish and garnish with fresh thyme leaves if using. For extra richness, you can sprinkle with freshly grated Parmesan cheese if desired.

You’ll know the dish is ready when the Brussels sprouts are tender but still have some bite, and the sauce has become slightly sticky, coating everything beautifully.

Smart Tips for Perfect Brussels Sprouts Every Time

For maximum caramelization, make sure your Brussels sprouts are completely dry before adding them to the hot pan.

I pat mine with paper towels after washing. Don’t stir them too frequently—giving them time to develop that golden crust is key to their flavor.

The warm water soak for dried cranberries makes all the difference—they become juicy and tender rather than hard little nuggets. If you’re short on time, you can soak them in hot water for just 5 minutes.

My secret weapon? A cast iron skillet! Nothing beats it for getting that perfect sear on the Brussels sprouts.

Also, look for a high-quality, thick balsamic vinegar for drizzling—it makes a world of difference in creating that sweet-tangy finish that ties all the flavors together.

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How do I select the best Brussels sprouts?

Look for bright green, compact sprouts that feel firm when squeezed. Smaller sprouts tend to be sweeter and more tender.

Avoid any with yellowing leaves or a strong odor, which indicates they’re past their prime.

How can I make this recipe dairy-free or vegan?

Simply omit the Parmesan and swap the butter for more olive oil or a plant-based butter alternative. Everything else in the recipe is already vegan-friendly!

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What’s the best balsamic vinegar to use?

For this recipe, I recommend using a thick, high-quality balsamic vinegar rather than the thin, everyday kind.

Look for aged balsamic that coats the back of a spoon, it will have a natural sweetness and richness that transforms this dish.

Some of my favorite bottles cost under $10 but taste like luxury ingredients!

My Favorite Ways to Enjoy This Recipe

I love serving these Pan-Seared Brussels Sprouts with Cranberries and Pecans alongside a roasted chicken or turkey—they’re absolutely perfect for Thanksgiving or Christmas dinner.

For weeknight meals, they pair beautifully with grilled salmon.

This dish also works wonderfully as part of a vegetarian spread, perhaps with wild rice pilaf and roasted root vegetables.

I’ve even tossed leftovers (when there are any!) with warm farro, a drizzle of olive oil, and crumbled goat cheese for a hearty lunch salad the next day.