Braised Brussels Sprouts

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Braised Brussels Sprouts
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  • Prep 10 min
  • Total 30 min
  • Servings 4
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The sweet and salty flavors of cranberries, walnuts and Brussels sprouts come together in this easy to make recipe that is ready in only 30 minutes.
By Sarah Caron
Created Oct 12, 2011


  • Olive oil cooking spray
  • 1 lb fresh Brussels sprouts, halved
  • 1/2 cup white wine
  • 1/2 cup Progresso™ chicken broth (from 32-oz carton)
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons sweetened dried cranberries, chopped
  • 2 tablespoons chopped walnuts
Make With
Make With
Progresso Broth


  • 1
    Heat stockpot with heavy bottom over medium heat about 5 minutes or until very hot.
  • 2
    Spray stockpot with cooking spray. Add Brussels sprouts; cook 3 to 4 minutes, stirring occasionally, until lightly browned. Stir in wine. Add broth, salt and pepper. Cover; cook 5 minutes.
  • 3
    Uncover; stir. Cook uncovered until all liquid has evaporated.
  • 4
    Stir in butter, cranberries and walnuts. Once butter melts, cook 2 to 3 minutes longer. Remove from heat; pour into serving dish. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    This can be made up to a day in advance. Reheat before serving.
  • tip 2
    This recipe easily doubles for larger crowds.


Nutrition Facts are not available for this recipe
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