Brussels Sprouts With Cranberry Balsamic Dressing 6.000

James M. Thresher for The Washington Post; Tableware From Crate and Barrel

Nourish Nov 4, 2009

Brussels sprouts are little vegetables that provoke one of two outsize responses: great affection or great disdain.

You don't have to guess which category I'm in. I like them braised, steamed, sauteed and roasted. Even my vegetable-phobic kids will eat them when I braise the sprouts with a little bacon, a dietary indulgence that I consider well worth its calories, fat and sodium.

Any haters just need to be won over; here's my contribution. The secret is to cut the Brussels sprouts in half, then steam them just until tender so their bright green color remains intact. Next, I coat the sprouts with a balsamic-cranberry dressing that gives both a vinegary bite and a hint of sweetness.

For best results, choose sprouts that are of equal size so they cook evenly.

Servings: 6 - 8
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3 tablespoons dried sweetened cranberries
  • Pinch salt, or more to taste
  • 2 pounds Brussels sprouts (stem ends trimmed, outer leaves removed), each cut in half


Combine the balsamic vinegar, water, 2 tablespoons of the oil, cranberries and salt in a blender or food processor; pulse until well combined to form a dressing. Add the remaining tablespoon of oil as needed. The cranberries should be chopped but not pureed.

Bring a few inches of water to a boil in a medium saucepan over high heat. Place the Brussels sprouts in a steamer/insert or bamboo steamer over the saucepan. Cover and steam them for 5 to 8 minutes (depending on their size) or until fork-tender.

Transfer the steamed sprouts to a serving bowl. Add the dressing and toss to coat evenly. Taste, and adjust the seasoning as needed. Serve warm or at room temperature.

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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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