Pic of Stir-fried sprouts with cranberries and pecans

Stir-fried sprouts with cranberries and pecans

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Stir-fried sprouts with cranberries and pecans

Side Serves 6 25 min
This is a good, simple vegetarian side with a bit of crunch and sweetness. You could also make it with shredded cabbage or kale, or, instead of American-style cranberries and pecans try stir-frying with the traditional Asian flavourings of soy sauce and minced ginger, garlic and chilli.


  • 50g dried cranberries
  • 75g shelled pecan nuts, roughly chopped
  • 500g Brussels sprouts
  • 1 tbsp olive oil
  • salt and pepper


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Put the cranberries in a small bowl and pour over just enough boiling water to cover them. Leave to soak for 10-15 minutes, then drain.
  • Step 2

    Put the pecans in a dry frying pan and toast for a couple of minutes. Remove from the pan and roughly chop. Leave to one side.
  • Step 3

    Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves.
  • Step 4

    Heat the oil in a frying pan, add the sprouts and fry for 3-4 minutes. Add the cranberries and nuts, season well and toss together to serve.

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