Garlic Buttered Brussels with Cranberries & Walnuts
Brussels sprouts get a bad rap, but that’s only because most people haven’t had them cooked right. These? They’re golden, garlicky, and glazed in vegan “butter.”
I roast mine until they’re crisp on the edges, then toss them in a hot skillet with melted vegan butter and minced garlic. Right before serving, I stir in dried cranberries and toasted walnuts — and just like that, you’ve got a side dish fancy enough for the holidays but easy enough for a Tuesday.
They’re salty, tangy, and a little sweet — basically Brussels done justice.
Garlic Buttered Brussels with Cranberries and Walnuts
Golden roasted Brussels sprouts tossed in vegan garlic butter, cranberries, and walnuts for a salty-sweet side dish that tastes like holiday magic any day.
Equipment
- 1 baking dish
- 1 Large Skillet
Ingredients
- 1 lb Brussels sprouts, ends trimmed and halved
- 2 tbsp vegan butter
- 2 cloves garlic, minced
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts, roughly chopped
- Salt and black pepper to taste
- Little squeeze of lemon (optional but nice)
Instructions
- Preheat oven to 400°F.
- Toss the halved Brussels sprouts with a tiny bit of oil, salt, and pepper. Spread them cut-side down on a sheet pan.
- Roast 20–25 minutes, until browned and crisp on the edges.
- While they roast, melt vegan butter in a skillet on low heat. Add minced garlic and cook 1 minute, just until fragrant (don’t burn the garlic).
- Add the roasted Brussels sprouts to that skillet and toss to coat in the garlic butter.
- Stir in dried cranberries and toasted walnuts.
- Hit it with a tiny squeeze of lemon right before serving if you want brightness.
Notes
Serve hot. They’re best right out of the pan.
