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40 mins
Brussels Sprouts with Cranberries Recipe

Brussels Sprouts with Cranberries

An Ideal Recipe for SlimmersAn Ideal Recipe for Vegetarians

Recipe by  

Don't serve dinner without my spruced up Brussels Sprouts. They taste great and are superbly low in 'points' if you're on a diet (just 3 Weightwatchers ProPoints per serving)

      Preparation Time: 10 Minutes

      Cooking Time: 30 Minutes

Ingredients for Brussels Sprouts with Cranberries

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1½ lb
Brussels sprouts
3 level tablespoons
golden syrup (or Maple syrup)
1 tablespoon
vegetable oil
1 tablespoon
white wine vinegar or apple cider
½ tablespoon
Dijon mustard
¼ teaspoon
¼ teaspoon
freshly ground black pepper
1 oz
dried cranberries


How to Cook Brussels Sprouts with Cranberries

  1. Cook the sprouts in unsalted water (don't forget to change the water halfway through cooking). Lightly grease an 8"x8" (20cm x 20cm) baking dish with butter. Place the Brussels sprouts at the bottom of the dish.
  2. Combine the maple syrup, oil, vinegar, mustard, salt and pepper in a small bowl and mix well. Pour this over the sprouts then stir in the cranberries. Cover the dish and bake in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for about 30 minutes until tender and bubbly (If you can't find fresh sprouts, use frozen ones that have been thawed, but decrease the cooking time to about 15-20 minutes)

If you can get fresh cranberries, all the better, but you'll need to adjust the weight. Two good handfuls should work!
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