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Sautéed sprouts with almonds and cranberries recipe

4 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

Ingredients

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
565kj
135kcal 7%
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

Method

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.
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.
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