{Recipe} Roasted Balsamic Brussels Sprouts

by Sally on August 7, 2014

Balsamic Roasted Brussels Sprouts

Poor, maligned Brussels sprouts. They’ve long been a punchline, shorthand for “yucky healthy food that nobody wants to eat”, and a dinnertime villain in children’s books–most likely because they were served boiled-to-mush one too many times by well-meaning parents.

Now Brussels sprouts are finally getting their due. Roasting has become one of the most popular ways to prep them, which means it’s possible that our kids will grow up actually thinking happy thoughts about Brussels sprouts. Imagine that!

Balsamic Roasted Brussels Sprouts

This recipe comes from the Academy of Nutrition and Dietetics’ Kids Eat Right initiative, which seeks to offer families simple ways to cook healthy, eat right, and shop smart. August is Kids Eat Right Month, a campaign that spotlights healthy nutrition and active lifestyles for children and families. For ideas on how to get involved and bring this education to your school or community, visit their website.

Balsamic Roasted Brussels Sprouts

The Kids Eat Right initiative is also a great resource for family-friendly recipes. These Balsamic Roasted Brussels Sprouts were a bit hit with my six year old, who gobbled up the sweet, nutty sprouts. While the sprouts and nuts roast in the oven, you cook balsamic vinegar and apple juice in a saucepan until they become a thick, syrupy glaze. Then you toss it all together with dried cranberries. Enjoy!

Roasted Balsamic Brussels Sprouts
Serves: 4
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup coarsely chopped pecans
  • ½ cup balsamic vinegar
  • ½ cup 100-percent apple juice
  • ¼ cup dried cranberries
  1. Preheat oven to 425°F.
  2. Combine Brussels sprouts, olive oil, salt and pepper in a large bowl; toss. Spread Brussels sprouts in a single layer on a large rimmed baking sheet and roast for 10 minutes.
  3. Add pecans (I used walnuts) to the baking sheet and stir. Roast 5 to 7 more minutes, or until Brussels sprouts are tender and slightly browned and pecans are golden.
  4. Meanwhile, combine balsamic vinegar and apple juice in a small saucepan. Bring to a boil over medium-high heat. Then, reduce heat to medium, and simmer 15 minutes or until thickened and reduced to about ¼ cup (stir frequently to prevent burning). Remove from heat.
  5. Transfer Brussels sprout mixture to a large bowl; add cranberries. Drizzle with balsamic glaze, and toss until blended well. Serve immediately.

Visit the Kids Eat Right recipe page for more ideas.

Does your family like Brussels sprouts? Tell me your favorite way to prep them!

Balsamic Roasted Brussels Sprouts

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Sweet-Tart Kale Salad at Real Mom Nutrition

Who takes kale salad to a potluck picnic? I do! (Is that weird?)

Wherever I take it, this salad gets rave reviews–and many requests for the recipe. Now it’s featured in my new book Cooking Light Dinnertime Survival Guide. Bonus: This salad actually gets better with time, as the lemony dressing softens the leaves.

Speaking of those leaves, scroll down for an easy how-to on removing the tough center stem from kale.

4.0 from 1 reviews
Sweet-Tart Kale Salad
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon salt
  • 1 garlic clove, minced
  • 6 cups loosely packed chopped kale
  • ¼ cup chopped dried cherries
  • ¼ cup chopped pecans
  1. Combine the first 4 ingredients in a large bowl, stirring well with a whisk.
  2. Add remaining ingredients, tossing to coat.
  3. Serve immediately or cover and store in refrigerator up to 2 days.

How to De-Stem Kale (from Real Mom Nutrition)Photo at top from Cooking Light Dinnertime Survival Guide

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