Gundersen cooking- healthy roasted brussels sprouts

Roasted Brussels Sprouts

Makes 6 Servings


1 lb. fresh Brussels sprouts
2 Tbsp. olive oil
¼ tsp. salt
¼ tsp. ground black pepper
1 Tbsp. balsamic vinegar
1 Tbsp. honey
¼ cup pecans, chopped
¼ cup Craisins


Preheat the oven to 425 ⁰F.
Rinse the Brussels sprouts. Cut off the brown ends and remove any yellow leaves. Cut the Brussels sprouts in half and place in a medium bowl. Add 1 Tbsp. olive oil, salt and pepper to the Brussels sprouts and toss gently. Spread out on a baking sheet and roast for about 20 minutes until golden brown. Stir halfway through to prevent burning.
While the Brussels sprouts are in the oven place pecans in a small pan and toast over medium heat until for about 5 minutes.
Remove Brussels sprouts from the pan while hot and place in a bowl. Drizzle with balsamic vinegar, honey and the remaining olive oil and toss gently. Top Brussel sprouts with Craisins and pecans.