It might be hard to believe, but I didn’t get my first taste of brussels sprouts until high school!  I was always under the impression that brussels sprouts would be disgusting — something parents forced upon their children as punishment; at least that’s what I was told from my cartoons.

My first taste of brussels sprouts was actually the frozen, microwaveable kind drenched in butter.  From the first bite, I was hooked!  Then I learned how to make the fresh kind, and it has since become one of my favorite vegetables.  I make these festive sprouts every time the holidays roll around.  It is a Thanksgiving and Christmas staple – the perfect side dish!  Even my non-vegetable, non-green eating husband will gobble this up.

Super easy, super delish, and most importantly, it’s GOOD for you – perfect for busy parents like you and me!  Once you give it a whirl, I’m sure you’ll agree.


Roasted Brussels Sprouts with Balsamic and Cranberries

(Note: my adjustments in bold)


  • 3 lb. bag of Brussels Sprouts (I used a 2 lb. bag from Costco)
  • 1/2 c. Olive Oil (I didn’t measure, just used a PAM Olive Oil spray to coat)
  • Salt and Pepper
  • 1 c. Balsamic Vinegar
  • 1/2 c. sugar (decreased sugar to 1/4 cup – you can completely omit sugar and it still tastes delish!)
  • 1 cup dried cranberries


  1. Preheat oven to 375 degrees F.
  2. Slice brussels sprouts in half.  If you don’t want an extra step of prep, you can leave them whole.  I’ve tried it both ways but I find that slicing makes for a prettier presentation and absorbs more flavor!
  3. Toss in a bowl with olive oil, and plenty of salt and pepper.
  4. Arrange on a large baking sheet lined with foil (for easier clean-up), and roast in oven for 25-30 min, or until brown.
  5. While the sprouts are baking, combine balsamic and sugar in a small saucepan and boil on medium-high.  Once it starts to boil, turn the heat to low, and reduce it until it gets thick (about 20 minutes).
  6. Let the balsamic vinegar sit for 5 minutes (it will get thicker), then drizzle it all over your roasted brussels sprouts.  Then, sprinkle on the dried cranberries.
  7. Serve and Eat.  Bon appetit!!