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Roasted Brussels Sprouts

Recipe by Kathleen Zelman, MPH, RD/LD



  • 2 pounds Brussels sprouts, trimmed and halved
  • 1 tablespoon extra-virgin olive oil
  • 1 cup fresh cranberries
  • ¼ cup finely minced shallots
  • 2 tablespoons maple syrup
  •  ¼ cup balsamic vinegar
  • 2 ounces pecan halves, toasted
  • ¼ teaspoon sea salt
  • Freshly ground black pepper to taste


Preheat oven to 400 F.  Spray a rimmed baking sheet pan with cooking spray. 

In a large bowl, combine Brussels sprouts with olive oil; toss to combine. Roast Brussels sprouts for 15-20 minutes ; remove from oven and add shallots, maple syrup and cranberries; return to oven for an additional 10  minutes or until golden brown and cranberries softened.  Transfer mixture to a bowl and add vinegar, pecans, salt and pepper.  Toss to coat.  


6 servings

Nutritional Information

Amount Per Serving:

  • Calories: 186
  • Calories from fat: 81 (43%)
  • Total Fat: 10g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 138mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 7g
  • Sugars: 10g
  • Protein: 6g

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