Brussel sprouts with cranberries and almonds

Brussel Sprouts with Cranberries and Almonds

Prep time: 10 min • Cook time: 30 min • Yield: 4 servings


  • 3 tablespoons coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Pinch of salt, plus more to taste
  • Pinch of pepper, plus more to taste
  • 4 cups Brussels sprouts, trimmed and sliced
  • 1/2 cup almonds, chopped
  • 1/4 cup dried cranberries (no sugar added) 
  • Pinch of flaxseed, optional


  1. Preheat a large skillet on medium-low heat for 1- to 2-minutes. Add the coconut oil.
  2. Add the onions and garlic and season with the  salt and pepper. Cook for a few minutes until the onions are translucent. 
  3. Add the Brussels sprouts and stir to thoroughly coat with the oil. Sauté, adding more oil if the pan starts to dry out and brown. After a couple of minutes, add the almonds, cranberries and flaxseed, if desired. 
  4. Stir thoroughly and cook until the sprouts are lightly caramelized. Salt and pepper to taste.  

Vary It! Try adding chopped celery and napa cabbage to the sprouts for a different flavor and texture.

Tip: You can use this fabulous vegetable dish as the foundation for many different meals, so make extra! Not only is it a great side dish, but it's also an awesome meal. Add grilled chicken or steak or top with eggs. 

Dr. Kellyann Bone Broth