Cranberry and Pecan Brussels Sprouts Sauté

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-sautéed Brussels sprouts tossed with tart cranberries and toasted pecans for a bright, crunchy holiday side dish. This American-inspired holiday recipe (vegetarian), ready in about 20 minutes, pairs Brussels sprouts, halved, dried cranberries, pecans, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 American cuisine 210 cal/serving

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Ingredients

1 lb Brussels sprouts, halved
1/2 cup dried cranberries
1/2 cup pecans, chopped
3 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
3/4 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Heat 3 tbsp butter and 1 tbsp olive oil in a large skillet over medium-high heat until melted and shimmering.
Step 2: Add 1 lb halved Brussels sprouts cut side down, cooking without stirring for 5 minutes until edges are golden brown and crisp.
Step 3: Flip the Brussels sprouts and add 1 minced garlic clove, 1/2 cup chopped pecans, 1/2 cup dried cranberries, 3/4 tsp salt, and 1/2 tsp black pepper. Sauté for 4 more minutes until pecans are toasted and garlic fragrant.
Step 4: Remove from heat and drizzle with 1 tbsp fresh lemon juice, tossing gently to combine and brighten the flavors before serving.