Balsamic Roasted Brussels Sprouts, Carrots and Dried Cranberries

Crispy balsamic roasted brussels sprouts and carrots drizzled in a flavorful balsamic and oil seasoning and topped with pops of tart dried cranberries. The perfect side dish for any holiday dinner! Only 130 calories per serving!

[This recipe was originally posted March 28, 2016 but was updated on March 7, 2020 with better images!]   

Easter is one of my favorite holidays for many reasons. Outside of the obvious religious significance, it also marks the beginning of Spring, it's always right around my birthday, there's candy and adorable kid outfits, and it always just feels so fresh, new, and full of hope. 🙂

My family and I enjoy getting together for a delicious, indulgent, Thanksgiving-esque dinner to celebrate Easter. This year I wanted to contribute a side that was a tad bit healthier, yet still tasty enough to be able to hang with our other (read as: carbier) favorites.

I'm absolutely obsessed with roasted brussels sprouts. I really think they get a bad rap and don't get the credit they deserve, because if done right, they are an incredibly flavorful addition to any meal! 

Side note: have you ever seen brussels sprouts plants?? They're adorable! We had a dinner discussion of how they grow and I was NOT expecting what I saw. Seriously, you should google it, it's so strange.

ROASTED BRUSSELS SPROUTS, CARROTS AND DRIED CRANBERRIES

130 calories per serving

If you're looking for an easy, delicious, colorful, vegetable side dish for any holiday dinner, this is a sure winner! I love how quick this is to whip together. Mainly because then you'll have more time for peeling potatoes, prepping the stuffing, taste-testing the ham, drinking the wine....you know, that kind of stuff 🙂

Before we start, let's dig into a little brussels sprouts lesson!

how do I choose brussels sprouts?

• You can buy brussels sprouts on the stalk or loose. And if you’ve never seen them on the stalk, I encourage you to Google that right now because it’s pretty nifty.
• Sprouts on the stalk will be richer in flavor and will last longer.
• Brussels sprouts are very similar to broccoli in that you’re looking for ones that are heavy for their size, a bright green color, and tightly packed. They should also feel hard when pressed.
• Smaller brussels sprouts will be sweeter and more tender, while the larger ones will taste more like cabbage

How do I store brussels sprouts until I'm ready to cook them?

• Store in a tightly sealed bag or bowl in the refrigerator until ready to eat.
• Try to store in the coldest part of your fridge, preferably in the back of the top shelf.
• If you bought them on the stalk, remove before storing (unless you have room to store a giant stalk! In which case you can store it in a container of water and break the sprouts off as needed.)
• Brussels are best if eaten within a few days, but will last for a few weeks in the refrigerator.

Tip: You can find more tips on seasonal produce selection and storage, plus tons of recipes from fellow food bloggers in my Monthly Seasonal Produce Guides! 

welp, i'm sold, so how do i make this recipe?

To prep the veggies, peel and slice 6 carrots into discs, then remove the stems from 1 ½ lbs of brussels sprouts (if desired) and slice lengthwise. In a small bowl, prep the seasoning mix by whisking together 2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 ½ teaspoon minced garlic, and ½ teaspoon thyme.Preheat your oven to 400 degrees and prepare a baking sheet by lining with foil and spraying generously with cooking spray. Spread brussels sprouts and carrots into a single layer on the baking sheet, then drizzle balsamic mixture evenly over the veggies. Season as desired with pepper then roast for 20-25 minutes, or until tender.Remove from oven, transfer to a serving dish and garnish with ¼ C dried cranberries. Serve immediately and enjoy your family and guests being surprised by how much they love these brussels sprouts!

Enjoy! 🙂Are you as obsessed with brussels sprouts as me? Check out my Brussels Sprouts with Bacon and Blue Cheese recipe for a bit more indulgent dish! Or if you're looking for a different side that is still elegant enough to hold up to a holiday meal, head over to my Easy Roasted Asparagus or these Mashed Cauli-Potatoes!

Balsamic Roasted Brussels Sprouts, Carrots and Dried Cranberries

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• Author: Caitlin
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6 servings 1x
• Category: Side Dishes
• Method: Roasted
• Cuisine: Vegetarian
• Diet: Low Calorie

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Description

Crispy balsamic roasted brussels sprouts and carrots drizzled in a flavorful balsamic and oil seasoning and topped with pops of tart dried cranberries. The perfect side dish for any holiday dinner! Only 130 calories per serving!

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Ingredients

Scale 1x2x3x

• 6 carrots
• 1 ½ lbs brussels sprouts
• 2 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• 1 ½ tsp minced garlic
• ½ tsp thyme
• Fresh black pepper, to taste
• ¼ cup dried cranberries

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Instructions

1. Preheat oven to 400 degrees and prepare a baking sheet by lining with foil and spraying generously with cooking spray.
2. Peel and cut 6 carrots into small discs. Remove brussels sprouts stems (if desired) from 1 ½ lbs of sprouts and cut in half lengthwise.
3. In a small bowl, whisk together 2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 tablespoon maple syrup, 1 ½ teaspoon minced garlic, and ½ teaspoon thyme.
4. Spread carrots and brussels sprouts into a single layer on baking sheet and drizzle balsamic mixture over vegetables. Season as desired with pepper.
5. Roast for about 20-25 minutes, until veggies are tender.
6. Transfer to a serving dish then garnish with ¼ C cranberries and serve immediately.
7. Enjoy! 🙂

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Notes

See post above for tips on how to choose and store brussels sprouts!

Nutrition

• Carbohydrates: 21.5 g

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**Recipe adapted from Damn Delicious 

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂

PS: Since I want my blog to be about learning and improving, I wanted to include one of my original images, next to an updated image. Thank you to the Pinch of Yum Food Photography Ebook for these lessons!