• 1 pound Brussels sprouts, trimmed, halved
  • 1 ½ tablespoons olive oil
  • 1/8 cup balsamic vinegar
  • 1 tablespoon sugar
  • 1/8 cup of cranberries, dried
  • 1 tablespoon walnuts, chopped (optional)


  • Preheat oven to 375ºF.
  • In a bowl, toss Brussels sprouts and olive oil until coated.
  • Place on a baking sheet and bake for 25-30 minutes.
  • Combine balsamic vinegar and sugar in a saucepan. Bring to a boil then reduce heat to medium low.
  • Let sauce reduce until thick, about 5-10 minutes.
  • Drizzle balsamic sauce over the roasted sprouts and sprinkle with cranberries and walnuts, if desired.

Kids Can: stir ingredients together, help arrange on baking sheet, drizzle sauce, and sprinkle with cranberries.

Change it up: Little sprouts will like these cold too. Stick a pretzel into cooked sprouts to make them fun to eat.

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