Roasted Brussels sprouts holiday recipe

Love ‘em or not, there’s no denying Brussels sprouts are great for you. They’re loaded with nutrients including vitamin C and vitamin K. So why do folks claim a distaste for this tasty little veggie? It’s likely due to overcooking, which causes a strong sulfur-like flavor.

Look for Brussels sprouts with tightly closed green leaves. They’ll keep in the fridge for up to a week and a half.
Servings: 4

Easy Roasted Brussels SproutsIngredients

  • 1 ½ to 2 pounds of Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons balsamic vinegar
  • ¼ cup dried cranberries
  • ½ cup toasted walnuts


  1. Preheat oven to 400° F.
  2. Trim ends from Brussels sprouts, remove yellow leaves, and cut in half.
  3. Mix Brussels sprouts in a bowl with olive oil, salt, and pepper. Spread onto a baking sheet.
  4. Roast for 35 to 40 minutes (tossing every 10 minutes).
  5. Drizzle with balsamic vinegar; add cranberries and walnuts.
  6. Serve immediately.

Nutrition information (per serving)

Calories: 194 | Carbohydrates: 64 grams | Dietary fiber: 8 grams | Sugars: 0.5 grams | Total fat: 17 grams | Saturated fat: 10 grams | Cholesterol: 0 milligrams | Protein: 4 grams | Sodium: 423 milligrams | Potassium: 776 milligrams
If you like this recipe, you might also enjoy our recipe for roasted broccoli with almonds and parmesan.
Roasted Brussels sprouts recipe

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