Brussels Sprouts With Cranberries And Balsamic Reduction

dinner — snacks

Brussels Sprouts With Cranberries And Balsamic Reduction

Serves

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.

BRUSSELS SPROUTS WITH CRANBERRIES AND BALSAMIC REDUCTION RECIPE

Ingredients

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

Directions

Preheat oven to 400°
Cut off end of Brussels and cut in half; mix with avocado oil
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
Roast 30-35 minutes until crisp on the outside
While roasting, combine balsamic vinegar and sugar in saucepan; bring to a boil.
Reduce heat to medium low until glaze is thick and like a syrup- about 20 minutes
Drizzle reduction over roasted Brussels, sprinkle with dried cranberries and enjoy!