My sister made this delicious dish for her Thanksgiving and sent me this recipe from Running on Veggies, one of her favorite blogs and of course since I’m still obsessing over Brussels Sprouts, I just had to make it. I followed her recipe pretty closely I just changed a few measurements. I love the addition of cranberries and dates. The balance of sweetness and cabbagy leafiness is perfection. Those are words right? Anyway, these are to die for!

Photo Nov 30, 4 33 18 PM (1)

Prep Time: 15 minutes

Yield: 8 Side dishes


8 Cups Brussels sprouts cut in half – If they’re larger ones cut into fourths but our Farmer’s Market one’s only need to be halved.

3 Cups fresh, frozen or dried cranberries

1 ½ cups sliced shallots or onions

¾ cup balsamic vinegar

¼ tsp sea salt


Place the brussels sprouts in a large mixing bowl with the rest of the ingredients. Mix or toss everything together so that everything is evenly coated.

Line two baking trays with foil and spray with olive oil or non-stick spray.

Spread the sprouts mixture on the trays and make sure their even.

Bake at 375 for around 35-45 minutes or until golden brown.



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