Makes 6 servings
- 1 lb. fresh Brussels sprouts
- 2 Tbsp. olive oil
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. honey
- ¼ cup pecans, chopped
- ¼ cup Craisins
Preheat the oven to 425 degrees.
Rinse the Brussels sprouts. Cut off the brown ends and remove any yellow leaves. Cut the Brussels sprouts in half and place in a medium bowl. Add 1 Tbsp. olive oil, salt and pepper to the Brussels sprouts and toss gently. Spread out on a baking sheet and roast for about 20 minutes until golden brown. Stir halfway through to prevent burning.
While the Brussels sprouts are in the oven place pecans in a small pan and toast over medium heat until for about five minutes.
Remove Brussels sprouts from the pan while hot and place in a bowl. Drizzle with balsamic vinegar, honey and the remaining olive oil and toss gently. Top Brussels sprouts with Craisins and pecans.
Nutrition analysis per serving: 130 calories, 7 g fat, 3 g protein, 16 g carbohydrate, 4 g fiber, 120 mg sodium
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