Roasted Brussels sprouts are not only loaded with nutrients, but they’re filled with flavor also! The addition of honey, pecans and fresh cranberries make this side dish irresistible.
- 1 1/2 lb Brussels sprouts, trimmed and cut in half
- 2 tbsp. olive oil
- 1 cup fresh cranberries
- 1/2 cup pecans, chopped
- 2 shallots, sliced
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- Preheat oven to 400 degrees. Coat a large, rimmed sheet pan with cooking spray.
- In a large bowl, toss sprouts with olive oil and season with salt and pepper. Transfer to pan and roast 10 minutes. Stir sprouts before adding cranberries, pecans and shallots. Roast 10–15 minutes until cranberries are bursting.
- In a small saucepan, bring honey and vinegar to boil over medium heat. Reduce heat and simmer 5–8 minutes until thick. Drizzle sprouts with glaze and serve.
159 CALORIES Per Serving
SATURATED FAT: 1G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.