Brussels Sprouts With Pecans & Dried Cherries | Recipes | Cook For Your Life
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Brussels Sprouts With Pecans & Dried Cherries

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5 out of 5 stars (based on 16 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Brussels sprouts are delicious. To hear how people sometimes talk about them, you’d think they were horrors instead of the nutritious little brassica gems they really are. This recipe is a super way to change...


  • ¼ cup olive oil
  • 2 cups sliced leeks, cleaned white and light green parts only
  • 8 cups shredded Brussels sprouts or cabbage
  • Salt, to taste
  • ¼ cup cider vinegar
  • ⅓ cup dried cherries
  • 2 teaspoons sugar
  • ¼ teaspoon smoked paprika
  • ⅓ cup roughly chopped pecans (see Chef Tips)
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Nutrition Facts


340 cals


21 g

Saturated Fat

3 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

14 g


36 g


17 g


9 g


8 g


636 mg


  1. Heat the olive oil in a wide skillet over medium-high heat. Add the leeks and cook for 3 minutes or until bright green and about to turn golden. Add the Brussels sprouts, sprinkle with salt and cook, stirring occasionally, for 8 minutes, or until they start to brown.
  2. Add in ⅓ cup of water, vinegar, dried cherries, sugar, and smoked paprika. Cook until all the liquid has evaporated and the sprouts are well browned, about 3 to 5 minutes. Stir in the pecans, taste for salt, and serve immediately or at room temperature.

Chef Tips

If you can’t find pecans, use either almonds or walnuts.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society