Balsamic Roasted Brussels Sprouts with Cranberries and Pecans
These Balsamic Roasted Brussels Sprouts are a perfect balance of savory and sweet, thanks to the tangy balsamic glaze, dried cranberries, and crunchy pecans. It's a great side dish for a cozy make-ahead fall dinner and pairs well with a variety of main courses.
Servings 4
Ingredients
- 1.5 lbs Brussels Sprouts, Trimmed and Halved
- 1/3 Cup Dried Cranberries (Reduced Sugar)
- 1/3 Cup Pecans, Halved or Roughly Chopped
- 2 Tbl Balsamic Vinegar
- 2 Tbl Olive Oil
- 2 Tbl Maple Syrup
- Salt/Pepper to Taste
Instructions
- Prepare the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast the Brussels sprouts: Roast the Brussels sprouts for 20-25 minutes, or until they are golden-brown and slightly crispy on the edges.
- Make the balsamic glaze: In a small bowl, whisk together the balsamic vinegar and maple syrup.
- Combine and serve: Remove the Brussels sprouts from the oven, toss them with the balsamic glaze, dried cranberries, and pecans. Serve warm.
- This makes 4 servings. Each serving is 7 WW Points. Enjoy!