Balsamic Roasted Brussels Sprouts

[ 2 ] December 30, 2013 |


Balsamic Roasted Brussels Sprouts with dried cranberries and pecans

Roasted Brussels Sprouts are quite tasty and delicious. They have a nutty flavor. If you are not a fan of brussels sprouts, wait until you try this recipe.

This recipe is quite simple: Roasted Brussels Sprouts with Prosciutto, dried cranberries and pecans; toss with a balsamic vinaigrette.


5.0 from 1 reviews
  • 1 pound brussels sprouts
  • 1 thin slice prosciutto, diced into small pieces
  • 2 Tablespoons olive oil
  • 3 Tablespoons pecan in pieces
  • 2 Tablespoons dried cranberries
  • 1 Tablespoon white wine vinegar
  • 2 Tablespoons balsamic vinegar
  • 1½ teaspoon Dijon mustard
  • 1 teaspoon olive oil
  1. Preheat oven to 400F. Line a baking sheet with aluminum foil. Trim off the stems and remove any limp leaves from the Brussels Sprouts.
  2. Place in a single layer on baking sheet. Sprinkle with prosciutto. Toss with 1 Tablespoon olive oil and season with salt and pepper. Roast for 20-30 minutes.
  3. Stir and sprinkle with pecans and cranberries and toss with another Tablespoon olive oil, bake another 5-10 minutes or until tender.
  4. Whisk together white wine vinegar, balsamic vinegar, Dijon and olive oil. Place the brussels sprouts in a serving bowl and drizzle some vinaigrette. Toss gently.


Balsamic Roasted Brussels Sprouts with dried cranberries and pecans

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Side Dishes

Comments (2)

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  1. What a delightful side dish. I really like balsamic vinegar. This one’s a real winner for me.

    Happy New Year!

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