Make this: Rosalinda's crispy brussels sprouts with cranberry

This flavourful recipe for crispy brussels sprouts with cranberry is crunchy and salty with a sweet, tangy kick. Serve as a side at the holidays or anytime.

Rosalinda's crispy brussels sprouts with cranberry recipe

Serves 2

Preparation time 10 minutes

Cooking time 1 hour

“Normally this dish is a touch more involved, but it’s soon to be the holidays and we all have Zoom exhaustion, so let’s just shoot for a win, get some veggies in us and call it a day.

I love this dish because it takes a vegetable that most kids hate and makes it something that most adults can’t get enough of. It’s sweet, salty, sour and has a whole bunch of flavour.”

— Matthew Ravenscroft, Rosalinda


Brussels sprouts

  • 2 cups Brussels sprouts, cleaned and cut in half
  • ¼ cup white wine (or water)
  • 1 sprig of mint, leaves pulled off and sliced
  • 1 big spoon of cranberry gastrique
  • ¼ cup of hazelnuts, toasted and crushed
  • Pinch of finishing salt
  • Cooking oil (canola, coconut or avocado work well)

Cranberry gastrique

  • 1 cup cranberry (not canned, please)
  • ½ cup red pepper, diced
  • ½ cup maple syrup
  • ½ cup cider vinegar (or white vinegar if that’s all you have)
  • 1 Tbsp of grainy mustard
  • 2 shallots (or ¼ onion), diced
  • 2 cloves of garlic, sliced
  • 1 Tbsp of vegan Worcestershire (optional)


Brussels sprouts

  1. Make the gastrique first. Have your hazelnuts ready to go. This recipe moves quickly and that means you have to, too!
  2. Heat pan to medium-high heat (like a 7 out of 10) and add enough oil to cover the bottom.
  3. Add in Brussels sprouts, with the hope of getting the cut part facing down. Try not to move the pan too much and let them get seared (turn the fan on for this one!) for about
    2 minutes.
  4. Add salt to your preference, toss Brussels sprouts quickly and add in your wine or water. Cover the pan with a lid (or larger pot; just something to keep the steam in).
  5. Reduce heat to medium (a 5 out of 10) and remove lid to let the remaining liquid evaporate. Add in a big spoonful of gastrique along with the mint and toss until each sprout is thoroughly coated.
  6. Immediately spoon into a bowl and garnish with hazelnuts and finishing salt.

Cranberry gastrique

  1. Combine onion, red pepper, cranberries and garlic in a pot and cook until translucent.
  2. Add in maple syrup, cider vinegar, mustard (Worcestershire if you’re feeling it) and salt to your preference. Stir continuously while letting it simmer for 30-40 minutes. It should be almost jammy in texture.
  3. Blend on high until smooth, taste and adjust the seasoning to your preference.