Project Description

Brussels Sprouts get a bit of a bad rap. These ARE NOT your grandmother’s brussels sprouts. They’re roasted until nice a crunchy and then topped with tart cranberries and a sweet, balsamic reduction. My favorite part of the roasted brussels sprouts is the little leaves that fall off and get super browned and crispy, they’re almost like little potato chips! Plus, LOOK how pretty this dish is. I promise it tastes as good as it looks. Give it a chance at your holiday table. I have served it to kids and adults and everyone ends up loving this dish!

Roasted Brussel Sprouts

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12

Calories per serving: 88


  1. 3 pounds Brussels sprouts (~8 cups)
  2. 4 tablespoons olive oil
  3. 3/4 cup stevia in the raw
  4. 3/4 cup balsamic vinegar
  5. 3/4 cup dried cranberries


  1. Preheat the oven to 375 degrees F.
  2. Trim/clean the Brussels sprouts, then cut them in half or in thirds. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
  3. Combine the balsamic vinegar and stevia in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until slightly thickened.
  4. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.


Fat 5 Carb 12 Fiber 1 Protein 1

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  • Tips:
  • DO NOT try to make the balsamic glaze ahead of time. Once reduced, it keeps getting thicker and thicker, eventually turning into a rock hard mass!
  • Line your baking sheets with parchment paper or tin foil for easy clean up.