Brussels Sprouts With Cranberries And Balsamic Reduction


Brussels Sprouts with Cranberries and Balsamic Reduction

Per Serving: 238 Calories, 11.4g fat, 33g carbs, 4.6g protein 

I know that they got a bad rap in the past (I think our parents must have hated them as kids, so I feel like our generation never even grew up with them… or maybe that’s just me?), but I think everyone is coming around to how absolutely fantastic Brussels Sprouts can be, if prepared correctly. If you’re still not sold, seriously, just give these a try! I bet they win you over. And look how pretty!

This is such a festive dish for your Thanksgiving spread or your Christmas gathering, or really just for any Tuesday dinner. It pairs beautifully with my Guiltless Balsamic Chicken. That’s what I love about these great, guiltless meals from the Guiltless Nutrition Lifestyle & Recipe Book: you can get them all gussied up for the holidays, or just healthfully fill up your tummy while binge watching your latest Netflix fave.


  • 1 ½ pounds Brussels sprouts (bonus points if you can find at a local farmers’ market still!)
  • ¼ cup avocado oil (or oil of your choice)
  • ½ cup sugar
  • ½ cup balsamic vinegar
  • ½ cup dried cranberries


  1. Preheat oven to 400°
  2. Cut off end of Brussels and cut in half; mix with avocado oil
  3. Pour onto baking sheet- make sure they’re spread out and have breathing room. If not, split onto two sheets. Seriously, it will make a difference in how they roast
  4. Roast 30-35 minutes until crisp on the outside
  5. While roasting, combine balsamic vinegar and sugar in saucepan; bring to a boil.
  6. Reduce heat to medium low until glaze is thick and like a syrup- about 20 minutes
  7. Drizzle reduction over roasted Brussels, sprinkle with dried cranberries and enjoy!