Balsamic Roasted Brussels Sprouts


  • 2 pounds of Brussels sprouts, trimmed and sliced in half
  • 3 tablespoons of avocado or olive oil
  • 6 tablespoons of balsamic vinegar
  • 3 tablespoons of maple syrup
  • 1 cup of toast & chopped pecans
  • 1/3 cup of dried cranberries
  • salt & pepper
  • Optional: coconut bacon and or pomegranate seeds


  1. Heat the oven at 425 degrees
  2. Toss the Brussels sprouts with the oil and then arrange them onto a cookie tin; arranging them face down. Cook for about 15 minutes until they start to get a little browned. 
  3. While the Brussels are roasting, heat the balsamic vinegar and maple syrup until it becomes thickened..making a balsamic reduction.
  4. Take the Brussels sprouts out of the oven and toss with ½ of the balsamic reduction. Put back onto the cookie tin and continue baking until they are soft on the inside and browned/crispy on the outside. About 15 more minutes.
  5. Take them out and put them back in the bowl and toss with the remaining balsamic reduction. Add salt & pepper to taste.
  6. Top with pecans & cranberries. 
  7. Add optional items – pomegranate seeds and/or coconut bacon 

These are delicious and have a sweet glaze to them; making them a big favorite – even when it’s not Thanksgiving! 


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