Brussels Sprouts With Balsamic and Cranberries Recipe


  • 3 lb. Brussels sprouts, trimmed and cleaned;
  • 1/2 cup coconut oil, melted;
  • 1/2 cup balsamic vinegar
  • 1/4 cup raw honey;
  • 1 cup dried cranberries;
  • Sea salt and freshly ground black pepper;


  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.