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A Brussels sprouts recipe so good even kids will eat it

Fallon Graham

I have lived 29 years without ever even trying a Brussels sprout!

I used to thank the character Rudy Huxtable from The Cosby Show for that. She made it very clear that she did not like Brussels sprouts — not one bit! I decided right then and there that I would not like those slippery-looking green veggies either. At a time in my life where eating vegetables was a battle, my parents quickly gave up on convincing me to eat these. If Rudy wouldn’t do it, neither would I.

The time came for me to overcome my fear. Maybe I could make them in a different, tastier way than Mrs. Huxtable. It was time to experiment in the kitchen. I knew I was on to something when my husband, another self-proclaimed Brussels sprout hater, yelled out “Mmm! Something smells good!”

When it came time for the taste test, we were both a little nervous, but they smelled amazing. So, we mustered our nerve and took a bite. Wow, what have I been missing all my life? Not only do Brussels sprouts look like adorable, little heads of cabbage, but they also perfectly pick up the flavor of what they are cooked in. In this recipe, Brussels sprouts are sautéed in olive oil, shallots and dried cranberries. They are sweet, savory and keep you coming back for more. I know Rudy Huxtable would have had a different opinion of Brussels sprouts if she would have tried these.

Brussels sprouts to impress Rudy Huxtable

Serves 4

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes


  • 24 Brussels sprouts
  • 1 shallot
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dried cranberries
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon chili powder
  • 2 teaspoon lemon juice
  • 2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons chopped chives


  1. Begin by cutting the Brussels sprouts into quarters, and dicing the shallot.
  2. In a large skillet over medium heat, sauté the shallots in olive oil.
  3. As they become translucent, add the cranberries, nutmeg and chili powder.
  4. When the spices become fragrant, lower the heat and add the Brussels sprouts.
  5. Season with salt and pepper and drizzle over the top with lemon juice.
  6. Allow the Brussels sprouts to caramelize.
  7. Gently stir throughout the entire process to prevent any sticking or burning.
  8. When you see the Brussels sprouts become bright green on one side and crispy on the other side, remove them from the heat.
  9. Garnish with chopped chives and serve.

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