Roasted Brussel Sprouts with Cranberries by Stephanie Olzinski, RDN and Rhyan Geiger, RDN

TweetSave

Not only are these leafy vegetables in season right now but they’re low in calories and high in many nutrients such as fiber, vitamin K and vitamin C. Did you know that these little cruciferous vegetables may help maintain healthy blood sugar levels? This is likely due to their high fiber content. This recipe is simple to make and is a crowd pleaser!

Yields7 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 1 lb brussel sproutstrimmed and cut in half
 2 tbsp olive oil
 2 tbsp balsamic vinegar
  cup dried cranberries
 ¼ tsp fresh cracked black pepper
 non-stick cooking spray

1

Preheat oven to 400F. Spray a baking sheet with cooking spray.

2

In a medium bowl, add remaining ingredients and mix well.

3

Pour Brussels sprouts on baking sheet.

4

Bake for 25-30 Minutes; toss once during baking.

5

To plate this dish, grab a large plate that has a lip on the sides so it’s almost a serving bowl. Gently pour everything into the bowl and serve with a nice large spoon on the side.

6

Notes: If you plan on bringing this to a holiday potluck, I’d make a double batch of this recipe. It’s fun to make holiday themed recipe cards to set alongside the dish so that if anyone loves it and wants to make it at home, all they’ll have to do is grab a recipe card.

Nutrition Facts

Serving Size 1/2 cup

Servings 7


Amount Per Serving
Calories 80
% Daily Value *
Total Fat 4.5g7%
Sodium 15mg1%
Potassium 220mg7%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb brussel sproutstrimmed and cut in half
 2 tbsp olive oil
 2 tbsp balsamic vinegar
  cup dried cranberries
 ¼ tsp fresh cracked black pepper
 non-stick cooking spray

Directions

1

Preheat oven to 400F. Spray a baking sheet with cooking spray.

2

In a medium bowl, add remaining ingredients and mix well.

3

Pour Brussels sprouts on baking sheet.

4

Bake for 25-30 Minutes; toss once during baking.

5

To plate this dish, grab a large plate that has a lip on the sides so it’s almost a serving bowl. Gently pour everything into the bowl and serve with a nice large spoon on the side.

6

Notes: If you plan on bringing this to a holiday potluck, I’d make a double batch of this recipe. It’s fun to make holiday themed recipe cards to set alongside the dish so that if anyone loves it and wants to make it at home, all they’ll have to do is grab a recipe card.

Roasted Brussel Sprouts with Cranberries by Stephanie Olzinski, RDN and Rhyan Geiger, RDN