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Balsamic Roasted Brussels Sprouts

by Jessica Cox

Servings: 4 (1/2 cup Per Serving)
Nutrition Facts
Serving Size 1/2 cup
Amount per serving
Calories 186
% Daily Value*
Total Fat 8.7g 
 Saturated Fat 1g 
Cholesterol 0mg 
Sodium 180mg 
Total Carbohydrate 25.2g 
 Dietary Fiber 5.3g 
Protein 4.4g 

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

A sweet balsamic vinegar and apple juice glaze makes Brussels sprouts a kid-pleasing vegetable.


1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ cup coarsely chopped pecans
½ cup balsamic vinegar
½ cup 100-percent apple juice
¼ cup dried cranberries


  1. Preheat oven to 425°F.
  2. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss. Spread Brussels sprouts in a single layer on a large rimmed baking sheet and roast for 10 minutes.
  3. Add pecans to the baking sheet and stir. Roast 5 to 7 more minutes, or until Brussels sprouts are tender and slightly browned and pecans are golden.
  4. Meanwhile, combine balsamic vinegar and apple juice in a small saucepan. Bring to a boil over medium-high heat. Then, reduce heat to medium, and simmer 15 minutes or until thickened and reduced to about ¼ cup. Remove from heat. 
  5. Transfer Brussels sprout mixture to a large bowl; add cranberries. Drizzle with balsamic glaze, and toss until blended well. Serve immediately.
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About the author:

Jessica N Cox

Jessica Cox




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