Nothing says Thanksgiving like cranberries which makes this dish a festive treat. To be honest though, this is really a dish that I eat year round. It is quick and easy to make, so healthy, and delicious. I didn’t grow to like brussel sprouts until I was an adult, but once I discovered them I made sure that they were in regular rotation for dinner. Sometimes I splurge and make them in maple syrup with bacon, but given that this time of year is already so heavy with treats that a simple roast with heart healthy cranberries and balsamic make me feel much better. These will be making an appearance next to the turkey on Thanksgiving to provide a pop of energy!
2 Cups of Brussel Sprouts
1/2 Cup of Craisins
2 Tablespoons of Olive Oil
1 Tablespoon of Balsamic Vinegar
- Trim off the stem of each brussel sprout.
- Slice the brussel sprouts in half.
- Spread over a baking sheet.
- Drizzle with olive oil & balsamic vinegar.
- Sprinkle with craisins.
- Roast until crispy.
- Be sure to serve hot!
What veggies are you serving for Thanksgiving?