These Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios make the perfect holiday side dish recipe! They’re sweet and full of flavour, and they’re a colourful, healthy choice! 
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*I originally shared this Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios post in October, 2015. I’m re-sharing it with you today with brand new photos and a video tutorial to make it even easier for you to make this recipe at home in your own kitchen! I hope you enjoy it!
I think if I had to pick the most underrated vegetable of all time it would be Brussels sprouts. I mean, I just feel sorry for the poor little things…they’re usually steamed or boiled until they’re practically disintegrating and they’re left lifeless and flavourless on some child’s dinner plate when they have so much potential to be delicious! It’s pretty sad!
Since I’ve basically been on a mission to develop my kids’ healthy eating habits for the last 5 years (see this post and this post for more on that uphill battle…), giving vegetables like Brussels sprouts a much-deserved makeover is the name of my game. This Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios recipe is SO easy and it goes a long way in transforming bitter, soggy Brussels sprouts into a sweet and flavourful side dish fit for any holiday meal, or any weeknight meal for that matter.
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I mean, I love a good Brussels sprouts dish made with bacon or a thick, cheesy sauce as much as the next person. Who wouldn’t!?! But if you’re looking for a healthier way to serve Brussels sprouts then this is the recipe for you! It’s gluten-free, dairy-free, and can even be made vegan if you use vegan butter. These Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios are a delicious side dish that’s a little on the sweet side and it’s one that the whole family will love! The crunch and the nutty flavour of the pistachios takes this dish to the next level and, along with the sweet cranberries, give these poor Brussels sprouts a new lease on life!!
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I hope you enjoyed this Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios recipe! Let me know in the comments below, what’s your favourite vegetable to make-over?
Kitchen products I recommend:
Looking for more side dishes? Try some of my favourites linked below:
- Easy Roasted Brussels Sprouts
- Easy Brussels Sprouts Gratin with Bacon
- Easy Crispy Rosemary Garlic Roasted Potatoes
- Easy Roasted Potato Casserole
- Best Ever Creamy Mashed Potatoes
- Cranberry Bacon Stuffing (Quick Stuffing Recipe)
- Rosemary Dill Roasted Potatoes
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RECIPE VIDEO
Watch the video below to see exactly how I make this great side-dish recipe. You can find more delicious recipe videos on my YouTube channel.
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Brussels Sprouts with Caramelized Onions, Cranberries and Pistachios
Recipe: Ingredients
- 1-2 tbsp butter (use vegan butter if you wish)
- 1 large onion thinly sliced
- 2 lbs Brussels sprouts halved
- 1/2 cup dried cranberries
- salt and pepper to taste a pinch or two of each
- 1/2 cup apple juice
- 1/4 cup pistachios chopped
Recipe: Instructions
- Heat a large cast iron or other heavy bottomed-skillet over medium heat. Add the butter to the pan and let it melt until it begins to sizzle. Add the sliced onions and toss them in the butter until they're coated.
- Saute the onions in the butter for a few minutes, stirring every so often to make sure they brown evenly. Turn the heat down to low and let the onions caramelize in the butter, stirring every minute or so until the slices of onion turn a deep brown colour.
- Add the apple juice, halved Brussels sprouts, the dried cranberries and the salt and pepper and stir the mixture around in the pan until the Brussels Sprouts begin to soften just slightly. Cover the pan.
- Let the Brussels sprouts cook, covered, for about 7-9 minutes, stirring every 1-2 minutes or so. If you'd like them to be a little softer continue cooking for a few extra minutes until they're done the way you like them, but we prefer them just soft enough to eat. Because the Brussels sprouts are halved they'll cook a little bit faster and they'll also fall apart a bit which creates a beautiful and rustic presentation. The dried cranberries also re-hydrate a little bit with the addition of the apple juice and as the Brussels sprouts release their juices.
- Transfer the Brussels sprouts to a serving dish and sprinkle the chopped pistachios over the top. Serve alongside your favourite holiday main dishes at your next Thanksgiving or Christmas party, or enjoy them as a quick midweek side dish with your family!
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Oh, Brussels sprouts. As much as I try — I just cannot get on board with them. I'm not sure what it is about them (texture, flavour, aftertaste), but no matter what I do to them, I just don't like 'em! But that doesn't stop me from commenting on how lovely they look with their cranberry and pistachio partners and how beautiful the photos of them are! It was wonderful to meet and get to know you this past weekend, Chrissie! Hopefully we can get together again soon! 🙂
Thanks Amanda! Have you tried cooking them with bacon? That usually makes anything yummy 🙂 And I'm so glad we got to meet too!!
Okay, I'll admit — I'm one of those people who's scared of Brussels Sprouts! These definitely look like a better way to go. I'm trying to be a little more adventurous so that my kids get used to eating all kinds of veggies, so I should probably buy some and give this a go!
Don't be scared! Brussel sprouts can be very tasty if they're paired with other yummy ingredients. Bacon's always a good way to go 😉
Chrissie – this looks fantastic! Like Ashley I'm also a bit scared of Brussels Sprouts but will give this recipe a try!
Thanks Trudy! I hope you enjoy it!!
Looks like an excellent recipe. Will definitely try is, as I already love every element (Brussels spouts, dried cranberries, caramelized onions and pistachios). 🙂
Thanks so much! I hope you enjoy it!