Roasted Brussels Sprouts with Pecans and Dried Cranberries
Prep time: 
Cook time: 
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Serves: 4 people
Simply A (RD) Foodie: Brussels sprouts are a good source of Vitamin C, which aids in wound healing!
  • 4 cups Brussels sprouts, washed
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup chopped pecans
  • ¼ cup dried cranberries
  • ½ cup balsamic vinegar
  • Cooking spray
  1. Preheat your oven to 400 degrees. Spray a rimmed baking sheet with cooking spray.
  2. Halve Brussels sprouts and place them on the greased baking sheet. Drizzle them with the olive oil and sprinkle over the salt and pepper. Toss the sprouts to coat them in the oil and seasonings and arrange into a single layer. Roast the Brussels sprouts for 20-30 minutes until they are golden brown.
  3. While the sprouts are roasting, pour the balsamic vinegar into a small saucepan set over medium heat. Bring vinegar to a boil and then reduce to a simmer over medium-low heat. Cook the vinegar until it thickens enough to coat the back of a spoon. NOTE: if you have a fan above your range turn it on. If you have windows in your kitchen, open them. Boiling vinegar sets off very strong fumes and I don’t want you to feel ill. Seriously, guys, make sure you have a well-ventilated space before you do this.
  4. When the sprouts are done, remove them from the oven and transfer them to a large mixing bowl. Add in the chopped pecans, the dried cranberries, and the balsamic reduction. Gently toss to combine.
  5. Serve immediately alongside your favorite meats or fish. Enjoy!
Nutrition Information
Serving size: 1 serving Calories: 165 calories Fat: 9gm Saturated fat: 1gm Carbohydrates: 20gm Sodium: 320mg Fiber: 4gm Protein: 4gm Cholesterol: 0mg
Recipe by Simply A (RD) Foodie at