about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Cranberry Orange Brussels Sprouts with Walnuts.

Tell me I’m not too late.  That you haven’t already done all of your shopping.  That your list isn’t already printed, finalized, and ready to go.

The calendar gods really pulled one on us this year – am I right?  Thanksgiving feels SO early!  I swear I was making a Halloween costume last week.  I had a small panic attack last weekend when I realized that Thanksgiving is next week, and I hadn’t cooked (or even thought about cooking) a single thing.

I started jotting down recipe ideas, making grocery lists, and organizing myself for a big week of cooking.  And then I took a second look at my calendar and realized Casey was headed to Dallas for the week.  Womp womp.  So that was part of the reason for my vague whiny post on Monday, as well as my lack of amazing Thanksgiving-ness this week.

But the nap gods heard my cry, and blessed me with the perfect trifecta of adequate photography lighting, a refrigerator with necessary ingredients, and most importantly – a three hour afternoon nap perfect for putting together this rustic bowl of deliciousness.

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I don’t make green bean casserole on Thanksgiving.  Nothing against it – it’s just not my thing.  But I still always make sure we have some green on the table.  And save me the talk about not liking Brussels sprouts until you have tried this dish.  This is bright in both color and flavor!

Cranberry Orange Brussels Sprouts with Walnuts

by Emily Malone

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients (4-6 servings)

  • 1 stalk Brussels sprouts (or 1 large bag), trimmed and halved
  • 1 pint fresh cranberries
  • 2 tablespoons olive oil
  • 3/4 cup chopped walnuts, toasted
  • zest of one orange
  • 1 tablespoon orange juice
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt


Start by preheating your oven to 375 degrees. If you are using stalk of Brussels sprouts, start by carefully trimming the sprouts off the stalk. Be careful not to lose a finger or two. If you bought sprouts in bulk or in a bag, you have saved yourself the step of lugging a huge stalk of Brussels sprouts home from the store, as well as the task of trimming.

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Next, trim the individual sprouts. Cut the woody end off the bottom, discard any loose leaves, and cut each sprout in half lengthwise.  Rinse and drain your cranberries, and add to a large mixing bowl along with trimmed/halved sprouts.

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Toss berries and sprouts in 2 tablespoon of olive oil and a pinch of salt.  Spread evenly onto a baking sheet and pop into the oven to roast for about 40 minutes (stirring once halfway through cooking).

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While the sprouts are cooking, get the walnuts ready for toasting. If you have whole walnuts, do a bit of rough chopping. Add the nuts to a small baking dish. With about 5-10 minutes left on the oven cooktime, pop the dish of nuts into the oven along with the sprouts and cranberries. Watch carefully to make sure they don’t burn. You just want them to darken a bit.

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When everything is roasted and toasted, remove from the oven and toss together in a large bowl.

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Using a microplane grater, zest one whole orange over top of the bowl. Orange zest really brings this recipe to life, so the more the merrier, and definitely don’t skip it.

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In a small dish, whisk together 1 tablespoon each of olive oil, orange juice, and balsamic vinegar. Pour over the mixture, and toss with a 1/2 teaspoon sea salt.  Serve immediately or room temperature.

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A few notes for Thanksgiving prep:  This dish can be made ahead of time. If you already have a heavy cooking load on Thursday and can’t spare any oven time, consider roasting the sprouts and cranberries the day before. Seal in a storage container and refrigerate overnight. When you are ready to eat, spread the cooked mixture onto a baking sheet, and heat for 5-10 minutes while the walnuts are toasting. Then toss all components together just before serving.

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Thanksgiving is known for feasts of comfort food, and afternoons spent slaving away in the kitchen.  That’s part of the fun, right?  But you have more complicated things to tend to – like mashed potatoes and pumpkin pie.  This dish is an easy side that comes together quickly, leaving you extra time to relax and watch the parade (or if you are in my house – the dog show!).

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We are headed to Connecticut for our holiday this year, and even though we’ll be in someone else’s kitchen, Casey and I are still planning to do all the cooking.  I’ve been getting organized and planning what we’ll make, and as soon as I took a bite of this, Brussels sprouts went on the top of my shopping list.
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Have a great weekend!  I am hoping to squeeze out one more pie recipe and hopefully get it posted here quickly.  And if it doesn’t get photographed or posted…oh well – at least we’ll have pie!
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50 Comments so far
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Kris     at 7:31 pm

Perfect since brussels sprouts was one of the dishes I volunteered to bring to our friends’ house for Thanksgiving.


Amanda Perry @ Sistas of Strength     at 6:22 am

Brussel sprouts are my new obsession…only problem is I don’t know anyone else who likes them. Whatever…I’m going to make this for myself sometime this winter. haha :)


Belinda     at 7:19 am

You’re awesome. My hubby and I love brussels sprouts, and I’m trying my darndest to convince those who think they don’t like them, that they’ve just never had them served well. I’m bringing this to the family get together :)


Ali @ Peaches and Football     at 11:15 am

My brothers would probably balk if I brought brussels with me to dinner – but I think it’s worth a try! Besides, Thanksgiving is the perfect time for everyone to try a little of this and a little of that and it might give them the courage to try a brussel and see what they think. :)


Lisa     at 12:43 pm

I was looking for a brussels sprouts recipe! Thanks!


Heidi - Apples Under My Bed     at 2:22 pm

Looks fab!! On the list to make in general (I’m Aussie). Happy Thanksgiving!
Heidi xo


Ann     at 5:36 pm

I made these on Saturday and they were DELICIOUS! I would put parchment under them next time because the burned cranberries made a mess, but I would totally make these again. Andy also loved them, maybe even more as leftovers.


Belinda Reply:

I made these too, and loved them! The parchment paper is a great idea, cause the cranberries were a mess once they burst :)


sarah crosby     at 6:00 pm

I’m sure my husband will thank you once I make these. He is always begging me to bake brussel sprouts but I never had a good recipe so I just avoided his requests. No excuse anymore! Trying these asap!


Stellina @ My Yogurt Addiction     at 5:56 am

This looks delicious! I have a simillar recipe that I make, but I use pine nuts instead of walnuts.


Alison     at 5:42 pm

The orange vest really made this dish pop! My first time cooking brussel sprouts at home as I only learned I liked them last year. Great addition to our holiday meal but definitely a dish that will be made throughout the year.


Kristin     at 4:10 pm

Made these tonight with leftover cranberries. What a delicious dish. I will def be making these for Christmas. The red and green colors together make it an extremely festive dish. Thanks Emily!


Emily Malone Reply:

So happy to hear that you liked it!


Erica     at 7:21 pm

I’m not sure if I did this right – the bitterness of the cranberries really overpowered the dish. I love brussels sprouts, especially roasted. Maybe I added too many?


Emily Malone Reply:

Boo, I’m sorry. That sucks. The cranberries are definitely tart. Both times I made it I used a BIG stalk of Brussels sprouts, so the cranberries were pretty well balanced. I’m sorry it wasn’t a hit, but I’m glad you let me know!


Erica Reply:

I used two bags of sprouts. I think I want to try it again with just fewer cranberries (I used a whole 12 oz bag from TJ’s).


michelle     at 2:23 pm

I made this today and it was delicious. I used pecans and reduced balsamic. Great recipe!


Emily Malone Reply:

Awesome! Thanks for letting me know!


Karin     at 12:36 pm

I made this the other day (but with dried cranberries since I had them on hand). It’s the best brussels sprouts dish I’ve ever had – thanks!


Leah     at 6:32 am

I made this for NYE dinner with my husband, we devoured it! The orange juice and balsamic dressing was the perfect complement to the tartness of the cranberries. Thanks!


Kale Salad, Brussels Sprouts, Carrots, Roast Beef, and Potatoes… Oh My | justjacq     at 8:01 am

[…] craving roast beef.  Something a bit more traditional.  I had been wanting to make Emily’s Cranberry Orange Brussels Sprouts  with Walnuts ever since she posted the recipe and so I based my entire Christmas Eve dinner around this side […]

Maple, Balsamic and Lemon Brussels Sprouts - Easy Side Dish at This American Bite     at 1:08 pm

[…] Cranberry Orange Brussels Sprouts with Walnuts. (dailygarnish.com) […]

Chana     at 3:09 am

Aw, this was a really good post. Taking a few minutes and actual effort to
generate a very good article… but what can I say… I procrastinate a whole lot and don’t seem to get nearly anything done.


Healthy Meal Time: Episode 6 {A Holiday Feast!} | A Taste of Trace     at 3:11 am

[…] used vegetable, we decided to rectify that with this amazing side dish! We made Emily’s Orange & Cranberry Roasted Brussels Sprouts and they turned out […]

Vegan Supper Club #6 - Chelsea's Healthy Kitchen     at 3:01 am

[…] go with our entree, we roasted up some sweet potatoes in coconut oil and made this recipe for cranberry orange Brussels sprouts that we topped with toasted pine nuts instead of walnuts. We added a touch of maple syrup to bring […]

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