Balsamic Glazed Brussel Sprouts with Pecans and Cranberries

This is a sweet and savory vegetarian dish your family is sure to enjoy!
    • 3 cups Brussels sprouts, ends trimmed, yellow leaves removed
    • 2 tablespoons olive oil
    • Salt, to taste
Other Ingredients:
  • 1/2 cup pecan halves, toasted
  • 1/4 cup dried cranberries
  • 3-4 tbsp balsamic glaze


I am addicted to this balsamic glaze.  It tasted delicious on just about everything and a little goes a long way!



Roasted Brussels sprouts:
    1. Preheat oven to 400 F.  Lightly grease the foil-lined baking sheet.
    2.  Slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down, and roast in the oven at 400 F for about 20 minutes. During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
  1. In a large bowl, combine roasted Brussels sprouts, pecans, and cranberries.  Add balsamic glaze and mix to combine.  Garnish with feta or blue cheese crumbles if desired.  Enjoy!

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