Here’s a deep-flavored vegetable side to brighten up any holiday table: roasted Brussels sprouts in a honey-balsamic glaze, sprinkled with cranberries for a burst of color and just a little extra tang. The rich reds and greens will look beautiful on any table, and in this case you really can judge the book by its cover: it tastes as good as it looks.
This is also a perfect recipe to make in the late fall, when Brussels sprouts are still around at the farmers’ market. If you’ve never really been a Brussels Sprouts person, get some fresh (still on the stalk if you can find them) and try roasting them like this: it might just convert you!
This recipe would go just fine with the Thanksgiving turkey, but it would also be perfect with ham or a roast chicken for a slightly less fancy occasion. It’s autoimmune-friendly and almost vegan (depending on whether your vegan friends eat honey or not), so it’s a great way to put something on the table that everyone can enjoy.
Brussels Sprouts With Balsamic and Cranberries Recipe
Protein: 9g / %
Carbs: 79g / %
Fat: 29g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 lb. Brussels sprouts, trimmed and cleaned;
- ½ cup coconut oil, melted;
- ½ cup balsamic vinegar
- ¼ cup raw honey;
- 1 cup dried cranberries;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 375 F.
- Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.
- Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).
- Combine the balsamic vinegar and honey in a saucepan.
- Bring to a boil, lower to a simmer, and cook until thickened.
- Drizzle the balsamic glaze over the roasted sprouts.
- Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.