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Sweet and Savory Roasted Brussels Sprouts

Brussels sprouts are a cruciferous vegetable like broccoli, cabbage, bok choy (link to bok choy with mushrooms), cauliflower (link to balsamic roasted cauliflower) and kale (link to sauteed kale with lemon). This group of vegetables has been referred to as the Super-Veggies because of their superior nutritional profile. In fact, various phytochemicals in cruciferous vegetables have been linked to a lower risk of cancer. These foods are also rich in fiber, vitamins and minerals, and (especially for Brussels sprouts and broccoli) plant omega-3’s. Get started today incorporating cruciferous veggies into your diet with Sweet & Savory Brussels Sprouts!

Sweet & Savory Brussels Sprouts (serves 4-6)


1-1/2 pounds Brussels sprouts, ends trimmed and sliced in half lengthwise

1 tablespoon olive oil

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon rosemary

1/2 cup dried cranberries

Preheat oven to 400°F. Mix olive oil, balsamic vinegar, and maple syrup in a small bowl or measuring cup. Place Brussels sprout halves on a cooking sheet and sprinkle with rosemary, salt and pepper. Drizzle the oil mixture over the sprouts, and toss to coat. Place in the oven and cook for 20 minutes. After 10 minutes, stir the sprouts. Add 1/2 cup dried cranberries. Return to the oven for the remaining 10 minutes. Remove from oven and serve. Enjoy!

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