Brussel Sprouts with Cranberries and Walnuts

In preparation for the holidays, I am re-posting a recipe that we always have during Thanksgiving, Brussel sprouts

Growing up in the Philippines, Brussel sprouts were not popular and are not even available in the market.  I didn’t even know about it until later in life.  When I moved here, the variety of vegetables that were in front of me was so vast.  It almost made me do my happy dance.  One that caught my eye was the dear little Brussel sprouts.  I call them my baby cabbages. One note,  have you seen Brussel sprouts in its stalk?  They’re like mini grape cabbages (for a lack of a more descriptive term)!

Here are some health benefits to this baby.

Brussel sprouts has loads of flavonoid anti-oxidants that offer protection from prostate, colon, prostate and endometrial cancers.  It is also an immune modulator, anti-bacterial and anti-viral agent. I think I have found my new miracle vegetable!!!  Brussel sprouts are an excellent source of vitamin C.  Along with other antioxidant vitamins, vitamin A and E; it protects body by trapping harmful free radicals; vitamin K for bone health and helps delay the onset of Alzheimer’s disease; vitamin B complex which is essential for the body’s metabolism.

The list of health benefits from this vegetables just goes on and on! Now the cook side of me wanted those baby cabbages on my plate!  I have tried a lot of recipes but they did not work for me.  It’s either it made the vegetable too mushy or it still retained some bitter taste.  But I never gave up on this baby (cabbage). Just a note though, this baby does not photograph well.

You can make this dish completely vegetarian but omitting the bacon.  Just saute the garlic and 1 tbsp. of canola oil.

This is my version. I have combined recipes I have found online and this one is a winner for me.


4 strips of bacon, cooked in a little Olive oil till crisp and crumbled

1 clove Garlic minced

1 lb Brussels sprouts, cut in half and core removed

2 tsps Red Wine Vinegar ( to taste )

1/2 cup Walnuts , toasted

1/4 cup Dried Cranberries


Cook bacon in a little olive oil till crisp. Remove bacon from pan and set aside.

Add garlic to remaining oil and cook till golden brown.

Add Brussel sprouts. Turn down heat and cover.

Check frequently to avoid burning.

Drizzle with red wine vinegar and cover again.

When the vinegar had dried out, add salt and pepper.

Toss walnuts and cranberries.

Cook for 2-5 minutes so that flavors merge.


Read more on the benefits of Brussel Sprouts :


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