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    You are in: Home / Recipes / Roasted Brussel Sprouts/Balsamic Vinaigrette & Cranberries Recipe
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    Roasted Brussel Sprouts/Balsamic Vinaigrette & Cranberries

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sassy in da South's Note:

    Found this posted on a blog and since I am trying to eat healthier and continue to lose weight, I have added this to my new weekly rotation. I never cared for boiled brussel sprouts, but roasted, they were awesome. The recipe loader wouldnt let me use Truvia instead of the sugar. I use 6 packets of Truvia instead of the sugar, for calorie reduction, etc.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on a baking sheet and toss with olive oil.
    2. 2
      Sprinkle with plenty of salt and pepper and roast at 375?F degrees for 25 to 30 minutes, or until brown.
    3. 3
      Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
    4. 4
      Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Brussel Sprouts/Balsamic Vinaigrette & Cranberries

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 262.8
     
    Calories from Fat 129
    49%
    Total Fat 14.3 g
    22%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 43.7 mg
    1%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 5.0 g
    20%
    Sugars 20.7 g
    82%
    Protein 4.5 g
    9%

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