IMG_1780 Roasting vegetables is one of my favorite ways to cook veggies. It’s so easy to toss them with a little oil, salt and pepper, then place them in the oven and basically forget about them until they are done.

My father-in-law swears my roasted brussels sprouts are the best he’s ever had. And my clients tell me, their kids who never liked green beans, gobble up crispy salty roasted green beans.

I made this brussels sprout side dish at Thanksgiving, and it was hands down the crowd pleasing favorite. To be festive, I tossed the brussels sprouts with dried cranberries (fruit juice sweetened) and walnuts then drizzled them with a balsamic vinegar and honey glaze, a delicious addition!

While this recipe is perfect for the holidays its really easy and delicious any winter’s night. To keep it simple, you can always just skip the cranberries and walnuts and leave the brussels sprouts plain. They are just as good that way!

What’s your favorite way to eat brussels sprouts?

Roasted Brussels Sprouts with Cranberries, Walnuts and Honey Balsamic Glaze

2 pounds whole brussels sprouts
4 tablespoons melted coconut oil
2 teaspoons coarse sea salt
1/2 cup dried cranberries
1/2 cup toasted walnuts
1/4 cup honey
1/2 cup balsamic vinegar

Preheat oven to 400. Cut ends off brussels sprouts and remove any dirty or wilted outer leaves. Place them in a large roasting pan (I use pyrex or ceramic pans). Toss brussels sprouts with oil and salt. Roast for 20 – 25 minutes, stirring twice during cooking time to cook evenly. Brussels sprouts should be browning and crispy on the outside.

Place honey and vinegar in a small saucepan. Bring to a simmer over medium high heat, turning down once simmering. Cook for 5-10 minutes until reduced and thickened. Toss brussels sprouts with cranberries and walnuts then drizzle with the honey balsamic glaze.

Serves 4