Sautéed Brussels Sprouts With Croutons, Cranberries, Sultanas And Pine Nuts

Kevin sauteed brussels sprouts Kevin sauteed brussels sprouts

Tasty Tip: Add some streaky bacon to bring an extra layer of flavour to the Brussels sprouts.

4 people 20 minutes 10 minutes


  • 80 g Butter melted
  • 50 g Dried Cranberries
  • 2 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt
  • 50 g Sourdough Bread or similar day-old bread, cut into 2cm pieces
  • 50 g Sultanas
  • 500 g SuperValu Brussels Sprouts trimmed and halved lengthways
  • 1 tbsp SuperValu Fresh Thyme
  • 50 g SuperValu Pine Nuts


  1. Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of iced water to stop the cooking process.
  2. Meanwhile, heat the olive oil and half of the butter in a very large, heavy, non-stick frying pan set over a low heat. Add the bread, pine nuts and thyme and cook for 1 or 2 minutes, shaking the pan frequently to colour and caramelise the bread and pine nuts. Season with salt and pepper. Remove the mixture from the pan to a small bowl and add the sultanas and dried cranberries.
  3. Return the pan to a high heat and add the Brussels sprouts. Fry for 3 to 5 minutes, until slightly coloured. Season with salt and pepper and add the remaining butter. Stir in the bread mixture and briefly toss to combine.
  4. Transfer the Brussels sprouts to a platter and serve immediately.
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