SUSTAIN
Health Care by Food
Balsamic Brussels Sprouts
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
1 cup | 190 | 5g | 1.7g | 520mg | 22g | 6g | 7g |
Brussels sprouts are a healthy side dish to put together for most meals. They're high in vitamin K, which helps clot blood and maintain healthy bone tissue. Both Brussels sprouts and this delicious balsamic dressing provide antioxidants, which heals cell damage.
Ingredients
2 pounds Brussels sprouts
4 tablespoons balsamic vinaigrette dressing, divided
3 tablespoons olive oil OR vegetable oil
3 cloves garlic, crushed OR 3 teaspoons garlic powder
1 teaspoon salt
¼ teaspoon black pepper
⅓ cup reduced sugar dried cranberries.
Preparation
Wash hands thoroughly with soap and water before you begin cooking. Thoroughly wash all fresh produce.
Preheat oven to 450˚ F. Line a rimmed baking sheet with aluminum foil and set aside.
Wash the Brussels sprouts and trim each by cutting off a small piece of the end and discarding any brown leaves; cut each sprout in half, lengthwise. If sprouts are extremely small, leave whole. If sprouts are larger, cut into quarters.
In a large bowl, whisk together 3 tablespoons of the balsamic vinaigrette dressing with oil, garlic, salt, and pepper. Add the Brussels sprouts to the bowl and gently stir to coat. Dump the Brussels sprouts onto the prepared baking sheet and spread them into a single layer.
Bake the Brussels sprouts at 450˚ F for 10 minutes, stir and flip over the Brussels sprouts. Bake for 10 to 15 more minutes more until outside of Brussels sprouts are crispy and insides are tender. Drizzle with the remaining 1 tablespoon balsamic vinaigrette and sprinkle with dried cranberries; gently toss to combine. Serve immediately.