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August 7, 2014

Roasted Balsamic Brussels Sprouts

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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!

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Roasted Balsamic Brussels Sprouts

Roasted Balsamic Brussels Sprouts

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 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

Instructions

  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.
Nutrition Information:
Yield: 4 Serving Size: 1 Serving
Amount Per Serving: Calories: 144Sodium: 157mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 18g
© Kids Eat Right
Cuisine: American
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

Hi! I'm Sally, a dietitian-mom.

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Filed Under: Dinner, Recipes Tagged With: recipes, vegetables

Reader Interactions

Comments

  1. Tragic Sandwich says

    August 10, 2014 at 9:56 pm

    I have loathed brussels sprouts my whole life, but then last winter I had them roasted–and I’m sold! They’re still not my favorite, but I would never turn them down when cooked this way. And the balsamic sauce sounds delicious.

    Reply

Trackbacks

  1. {Recipe} Cherry & Almond Brussels Sprouts Salad - Real Mom Nutrition — Real Mom Nutrition says:
    November 24, 2014 at 8:57 pm

    […] they might be showing up alongside stuffing and mashed potatoes this week for Thanksgiving. (These Roasted Balsamic Brussels would make a killer side dish.) But you could also serve them raw in a Brussels sprouts […]

    Reply
  2. How to Shop at ALDI + My 20 Favorite Things to Buy! - Real Mom Nutrition — Real Mom Nutrition says:
    January 20, 2015 at 2:48 pm

    […] but that suits us just fine. This is where I get broccoli, bell peppers, and Brussels sprouts to roast or shred into […]

    Reply
  3. The Rules We Eat By: 7 Healthy Habits For Our Family - Real Mom Nutrition says:
    February 23, 2015 at 9:31 pm

    […] As in most households, our individual veggie preferences don’t always align. My younger son and I love broccoli; my husband can’t bear it. We all eat salads except my younger son. Everyone but me likes peas. I try to serve two veggies with dinner (one is usually a green salad). But as long as everyone’s got a veggie available that they like, I’m happy. (Here’s a broccoli recipe half of us love: 15 Minute Roasted Broccoli and a Brussels sprouts recipe three-quarters of us enjoy: Roasted Balsamic Brussels Sprouts) […]

    Reply
  4. Our Family's Food Rules - Parents.com says:
    July 7, 2015 at 12:10 pm

    […] In my house (and maybe yours too), we don’t all like the same vegetables. My younger son and I love Brussels sprouts; my husband can’t stand them. We all eat salads except my younger son. Everyone but me likes peas. But as long as everyone’s got a veggie available that they like, I’m happy. (Here’s a broccoli recipe half of us love: 15 Minute Roasted Broccoli and a Brussels sprouts recipe three-quarters of us enjoy: Roasted Balsamic Brussels Sprouts.) […]

    Reply
  5. How To Make Brussels Sprouts Your Kids Will Love - Real Mom Nutrition says:
    October 8, 2015 at 1:49 pm

    […] GET THE RECIPE FOR ROASTED BALSAMIC BRUSSELS SPROUTS HERE. […]

    Reply

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