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 (carbier) favorites.
I have a new-found obsession with brussels sprouts, thanks to my boyfriend! I really think they get a bad rap and don’t get the credit they deserve, because if done right, they are incredibly flavorful.
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
115 calories per serving
2 SP 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…and that way you 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 the 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.
welp, i’m sold, so how do i make this recipe?
To prep the veggies, slice 6 carrots into discs, then remove the stems from 1 1/2 lbs of brussels sprouts and slice lengthwise. Prep the oil mixture by whisking together 2 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1 Tbsp maple syrup (no this is not a typo!), 1 1/2 tsp minced garlic, and 1/2 tsp thyme.
Preheat your oven to 400 degrees and prepare an oiled baking sheet. Spread brussels sprouts and carrots into a single layer on baking sheet then drizzle oil mixture over the veggies. Season with pepper then bake for 20-25 minutes, or until tender.
Remove from oven and top with 1/4 C dried cranberries. Serve immediately and enjoy your family and guests being surprised by how much they love these brussels sprouts!Print
An easy, flavorful, colorful, vegetable side dish perfect for the holiday or ANY day! Only 115 calories per serving! (2 SP)
- 6 carrots
- 1 1/2 lbs brussels sprouts
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 Tbsp maple syrup
- 1 1/2 tsp minced garlic
- 1/2 tsp thyme
- Fresh black pepper, to taste
- 1/4 cup dried cranberries
- Preheat oven to 400 degrees and lightly oil a baking sheet.
- Cut carrots into small discs. Cut off brussels sprouts stems and cut in half lengthwise.
- Whisk together balsamic vinegar, olive oil, maple syrup, garlic, and thyme.
- Spread carrots and brussels sprouts into a single layer on baking sheet and drizzle oil mixture over vegetables. Season with pepper.
- Cook for about 20-25 minutes, until veggies are tender.
- Garnish with cranberries and serve immediately.
2 SP per serving
- Serving Size: 6
- Calories: 115
- Sugar: 10.1 g
- Sodium: 56.6 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 21.5 g
- Fiber: 6.1 g
- Protein: 4.2
- Cholesterol: 0 g
**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? I look forward to reading your opinions!