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 🙂
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!