Brussels Sprouts With Dried Canberries & Lemon

Prep Time
Cook Time
Ready In

"This is out of and old Weight Watchers cookbook...under the old program it had 3 pts...this makes a great sweet-and-sour side dish...pairs well with roasted meat or poultry...try it at Thanksgiving.""

Original is 4 servings


  • Serving Size: 1 (97.2 g)
  • Calories 78.6
  • Total Fat - 4.8 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 163.5 mg
  • Total Carbohydrate - 8.6 g
  • Dietary Fiber - 3.4 g
  • Sugars - 2.3 g
  • Protein - 2.5 g
  • Calcium - 31.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 65.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Trim the tough outer leaves from the Brussels sprouts; slice off the stem end and cut a small x in the bottom of each sprout.

Step 2

Put the sprouts in a steamer basket; set it in a sauce pan over 2 inches of boiling water.

Step 3

Cover tightly and steam until the sprouts are tender but still bright yellow-green, 10-15 minutes.

Step 4

Combine the cranberries, lemon juice, oil, salt and pepper in a medium bowl.

Step 5

Add the Brussels sprouts and toss to coat.

Step 6

Serve hot or at room temperature.


No special items needed.

5 Reviews


Thank you for sharing this very tasty recipe Teresa. It was awesome, great flavors and nice textures. It was quick and easy to make. The spouts were tender and flavorful. Happily made for The JOY of Vegetables.


review by:
(25 Jan 2021)


These sprouts were perfect for Christmas dinner. Light and luscious. Thanks so much


review by:
(27 Dec 2020)


You know I hate Brussels Sprouts but Brian loves them, so I fix them for him. He gives this 5 stars. This recipe is really easy, too.


review by:
(2 Dec 2019)

Smells Like Salad

I picked up some brussels sprouts the other day from a local farm. They were very small and some not much larger than a grape. The brussels sprouts were roasted in a little bit of olive oil at 375 degrees for about 8 minutes. This reduced that "sulphur-y" taste and smell that is common with boiled or steamed brussels. Then they were transferred to a prep bowl and tossed with the remaining ingredients. The heat from roasting the brussels sprouts gently softened the cranberries, too. Meyer lemon in place of Eureka/Lisbon lemon. Made for the FYC tag game.


(25 Feb 2016)


I give this a full 5 star rating - the combination of flavours is wonderful. We loved this recipe and will be making it very soon again


review by:
(18 Feb 2016)

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