Brussels with Balsamic and Cranberries

This recipe will upgrade any meal with minimal effort.  The taste of the sprouts and cranberries compliment each-other wonderfully. Goes great with lamb or turkey and a good Thanksgiving option from one of my favorite sites Paleo Leap.

  • 3 lb. Brussels sprouts, trimmed and cleaned;
  • ½ cup coconut oil, melted;
  • ½ cup balsamic vinegar
  • ¼ cup raw honey;
  • 1 cup dried cranberries;
  • Sea salt and freshly ground black pepper;
Brussels Sprouts preparation


  1. Preheat your oven to 375 F.
  2. Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.
  3. Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).
  4. Combine the balsamic vinegar and honey in a saucepan.
  5. Bring to a boil, lower to a simmer, and cook until thickened.
  6. Drizzle the balsamic glaze over the roasted sprouts.
  7. Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.

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