I love how this dish transforms humble Brussels sprouts into something truly special. The caramelized onions add depth and sweetness, the cranberries bring a pop of tartness, and the pistachios add the perfect crunch. The apple juice ties everything together with a gentle glaze that makes the sprouts beautifully glossy and flavorful. It’s quick, colorful, and a guaranteed crowd-pleaser.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I start by heating a large cast-iron or heavy-bottomed skillet over medium heat. I add the butter and let it melt until it begins to sizzle slightly. Then I toss in the sliced onions, stirring to coat them evenly with the butter.
I sauté the onions for a few minutes, stirring occasionally until they begin to brown evenly. Then I lower the heat and let them caramelize slowly, stirring every minute or so, until they turn a rich, deep golden brown.
Next, I add the apple juice, halved Brussels sprouts, dried cranberries, and a pinch of salt and pepper. I stir everything together so the flavors mix well and the sprouts start to soften. I cover the pan and let the Brussels sprouts cook for about 7–9 minutes, stirring every couple of minutes.
If I prefer softer sprouts, I let them cook for a few extra minutes, but I like them just tender with a bit of bite. As they cook, the cranberries plump up, and the juices from the apple and onions create a beautiful glaze.
Once done, I transfer the Brussels sprouts to a serving dish and sprinkle the chopped pistachios over the top. I serve them warm alongside my favorite main dishes — they always look stunning on the table.
Servings and Timing
This recipe makes about 8 servings. It takes approximately 10 minutes to prep, 20 minutes to cook, and 30 minutes total from start to finish.
Variations
Sometimes I like to add a drizzle of balsamic glaze or a squeeze of lemon juice for a bright finish. If I’m craving more sweetness, I toss in a few extra cranberries or a spoonful of honey. Toasted almonds or pecans can replace pistachios for a different nutty twist, and for extra richness, I occasionally stir in a handful of grated Parmesan before serving.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat until hot, which helps maintain their texture. They can also be reheated in the oven at 350°F for about 10 minutes. I avoid microwaving them too long since that can make the sprouts soggy.
FAQs
How do I get perfectly caramelized onions?
I cook them low and slow, stirring often to let the natural sugars develop without burning.
Can I roast the Brussels sprouts in the oven instead?
Yes, I can roast them at 400°F for 20–25 minutes, then toss them with the caramelized onions, cranberries, and pistachios afterward.
What can I use instead of butter?
Olive oil or vegan butter works perfectly for a dairy-free option.
Can I use fresh cranberries?
Yes, though I prefer dried cranberries for their chewy texture and concentrated sweetness.
How do I prevent Brussels sprouts from becoming bitter?
I make sure not to overcook them — just tender and lightly caramelized is perfect.
What’s the best way to trim Brussels sprouts?
I cut off the tough ends and remove any discolored outer leaves before halving them.
Can I make this recipe ahead of time?
Yes, I prepare everything in advance and reheat it gently before serving.
How can I make it more festive?
I sometimes add a sprinkle of orange zest or pomegranate seeds for a bright, holiday look.
Do pistachios need to be roasted?
I like to use roasted, unsalted pistachios for extra crunch and a deeper flavor.
Can I freeze leftovers?
I don’t recommend freezing since Brussels sprouts can lose their texture, but they stay great in the fridge for a few days.
Conclusion
This Brussels Sprouts with Caramelized Onions, Cranberries, and Pistachios recipe is one of my favorite sides for the holidays and beyond. The combination of sweet, tangy, and nutty flavors makes it both comforting and sophisticated. It’s simple to prepare, visually beautiful, and pairs perfectly with any main course — a dish I find myself making all season long.
A vibrant and flavorful side dish of Brussels Sprouts with Caramelized Onions, Cranberries, and Pistachios — perfectly balancing sweet, savory, and nutty notes. Tender sprouts are tossed in a glossy apple juice glaze for a warm and elegant addition to any meal.
Total Time:30 minutes
Yield:8 servings
Ingredients
1–2 tablespoons butter (or vegan butter)
1 large onion, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1/2 cup dried cranberries
Salt and pepper, to taste
1/2 cup apple juice
1/4 cup pistachios, chopped
Instructions
Heat a large cast-iron or heavy-bottomed skillet over medium heat and melt the butter.
Add the sliced onions and sauté, stirring occasionally, until they begin to brown evenly.
Lower the heat and continue to cook, stirring every minute or so, until the onions are deeply caramelized and golden.
Add the apple juice, Brussels sprouts, cranberries, and a pinch of salt and pepper. Stir well to combine.
Cover and cook for 7–9 minutes, stirring occasionally, until the Brussels sprouts are tender but still have a bit of bite.
For softer sprouts, cook an additional few minutes until desired texture is reached.
Transfer to a serving dish and sprinkle with chopped pistachios.
Serve warm as a flavorful side dish to your favorite entrée.
Notes
Add a drizzle of balsamic glaze or lemon juice for a bright finish.
Substitute pistachios with toasted almonds or pecans for a different nutty flavor.
Roast the Brussels sprouts at 400°F for 20–25 minutes if preferred, then toss with the other ingredients.
Use olive oil for a vegan or dairy-free version.
Store leftovers in the fridge for up to 3 days and reheat in a skillet or oven for best texture.
