Skip to content
Sautéed sprouts with almonds and cranberries recipe

Sautéed sprouts with almonds and cranberries recipe

3 ratings

This Christmas give sprouts a delicious festive twist by adding sweet cranberries and golden almonds. The flavoursome side is a wonderful dish to serve as part of your Christmas feast. See method

  • Serves 8
  • 5 mins to prepare and 15 mins to cook
  • 135 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free


  • 500g sprouts, quartered
  • 4 tbsp extra-virgin olive oil
  • 30g whole blanched almonds
  • 2 garlic cloves, sliced
  • 60g dried cranberries
  • 50ml balsamic vinegar
  • 1 tbsp brown sugar

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    1g 6%
  • Sugars

    12g 13%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 12.1g Protein 3.1g Fibre 0.5g


  1. Bring a large saucepan of salted water to the boil, add the sprouts and cook for 3 mins, or until al dente. Drain well, then refresh under cold water.
  2. Heat 2 tbsp oil in a frying pan, add the almonds then gently fry for 3-4 mins, until just golden. Drain on kitchen paper and set aside.
  3. When ready to serve, add 2 tbsp oil to the pan and gently fry the garlic for 2-3 mins, until soft. Stir in the cranberries, add the vinegar and sugar then cook for 30 secs. Add the sprouts and fry over a high heat, until warmed through. Season to taste and serve topped with the almonds.

Tip: Blanch the sprouts on the morning of cooking and reheat just before serving.

See more Christmas side dishes

You may also like

Be the first to comment

Before you comment please read our community guidelines.