Sautéed Brussels Sprouts with Cranberries and Thyme


Prep Time: 20 minutes

Serves: 4


  • lb Brussels Sprouts, outer leaves removed, cut in half and rinsed
  • 1/2 cup Cranberries, rinsed and roughly chopped
  • 1 Tbsp. Butter
  • 1 sprig Thyme
  • 1 Tsp. minced Garlic
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Water
  • Salt & Pepper to taste

In a large sauté pan, heat the olive oil over medium heat until hot. Add the garlic and stir until fragrant, about 1 min. Add the brussels sprouts, and sauté until slightly browned, about 5 minutes. Add the cranberries and stir continuously until they begin to pop and break down, about 10 min. Remove from heat and stir in butter. Season with salt, pepper and thyme.