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Balsamic Roasted Brussels Sprouts Recipe

Contributors: Jessica Cox, RD

Published: January 24, 2014

Balsamic Brussels
Rebecca Clyde MS, RDN, CD

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% apple juice
¼ cup dried cranberries


Before you begin: Wash your hands.

  1. Preheat oven to 425°F (218°C).
  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 well blended. Serve immediately.

Nutrition Information

Serving size: ½ cup
Serves 4

Calories: 186; Total Fat: 8.7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 180mg: Total Carbohydrate: 25.2g; Dietary Fiber: 5.3g; Protein: 4.4g

Jessica Cox, RD, is a culinary nutritionist and chef based in Birmingham, Ala.

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