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Easy Crispy Sauteed Brussels Sprouts With Pecans and Cranberries in White Plate- Overhead Shot

One Pot Brussels Sprouts

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Quick, easy, crispy sauteed brussels sprouts recipe, homemade with simple ingredients on stovetop in one pot in 20 minutes. Topped off with dried cranberries and roasted pecans.
Course Side Dish
Cuisine American
Keyword vegetarian side dish
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 People
Calories 205
Author Abeer Rizvi


  • 2 tbsp Butter Unsalted
  • 1 tbsp Oil
  • 1 pound Brussels sprouts Washed, Trimmed, Halved. I didn't cut mine in half because they were already very small in size
  • Salt To taste
  • Pepper To taste
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup Or honey
  • 2 tbsp Pecans Unsalted, Roasted, Roughly chopped
  • 2 tbsp Dried cranberries


  • Heat butter and oil in a large nonstick pan over medium-high heat.
  • Add brussels sprouts and spread them out so they are not overlapping.
  • Sprinkle salt and pepper.
  • Cook on each side for about 5 minutes or until they are golden brown on the outside and slightly tender on the inside.
  • Add balsamic vinegar, maple syrup and mix until sprouts are coated.
  • Remove from heat.
  • Sprinkle pecans and cranberries on top.
  • Serve immediately and enjoy.


  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 


Calories: 205kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 80mg | Potassium: 482mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1033IU | Vitamin C: 96mg | Calcium: 60mg | Iron: 2mg