Maple-Cranberry Brussels Sprouts

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

Looking for a simple, seasonal way to include some healthy greens as well as incorporate those delicious fresh cranberries that are popping up in stores around the country? This time of year, I buy a big container of fresh cranberries weekly and use them in everything–braised meat dishes, salad toppings, and added to stir-frys like this one. Besides being a good source of antioxidants, they add a wonderful tart kick, especially when used raw, or lightly cooked.

This is a great addition to a meat dish for a seasonal meal, or you could include it on your holiday menu. Crumbled bacon would give this dish a little bit of a fancy touch, or you could try substituting collards or kale if you don’t have sprouts.

If you are looking for more cranberry recipes, try my Citrus-Cranberry Relish, Apple-Cranberry Holiday Stuffing, or Cranberry-Braised Short Ribs!


5.0 from 1 reviews
Maple-Cranberry Brussels Sprouts
Prep time
Cook time
Total time
Serves: 4
  • 2 lbs brussels sprouts, ends removed and halved
  • 2 tablespoons solid cooking fat (Bacon grease is particularly yummy here, but you could use coconut oil, tallow, lard, or duck fat)
  • 1 cup fresh cranberries, halved
  • ½ tablespoon maple syrup (optional)
  • ½ teaspoon sea salt
  • ¼ teaspoon lemon zest
  • Squeeze of lemon juice
  1. Shred the brussels sprout halves into long strips; set aside.
  2. Heat the fat in the bottom of a skillet on medium-high heat. When the pan is hot and the fat has melted, add the brussels sprouts and cook for 5 minutes, stirring occasionally, until lightly browned.
  3. Add the cranberries, maple syrup, and sea salt to the pan and cook, stirring, for another three minutes, or until sprouts are just tender. Add the zest as well as a squeeze of lemon and serve warm.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


Leave a Comment

Rate this recipe: