Sautéed Brussels Sprouts with Cranberries and Toasted Pecans

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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.

Bright Brussels sprouts tossed with tart dried cranberries and crunchy toasted pecans for a festive and colorful side dish. This American-inspired Thanksgiving recipe, ready in about 25 minutes, pairs Brussels sprouts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 15 min Serves 6 American cuisine 180 cal/serving

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Ingredients

1 pound, trimmed and halved Brussels sprouts
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dried cranberries
1/2 cup, roughly chopped pecans
2 tablespoons unsalted butter
2, minced garlic cloves
1 tablespoon fresh lemon juice

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Instructions

Step 1: Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound trimmed and halved Brussels sprouts cut side down, seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Sauté without stirring for 5-6 minutes until the edges are golden and crisp.
Step 2: Flip the Brussels sprouts and add 2 tablespoons unsalted butter and 2 minced garlic cloves. Cook for an additional 3 minutes, stirring occasionally until the garlic is fragrant and sprouts are tender.
Step 3: Stir in 1/2 cup dried cranberries and 1/2 cup roughly chopped pecans, cooking for 2 more minutes to warm the cranberries and toast the nuts.
Step 4: Remove from heat and drizzle 1 tablespoon fresh lemon juice over the sprouts. Toss gently to combine and serve warm.