Recipe: Maple Balsamic Roasted Brussels Sprouts

As long as we can get them, organic Brussels sprouts are a staple here at the Co-op. Available by the pound, they’re a nutritional powerhouse and so versatile. Try this recipe for Maple Balsamic Brussels Sprouts from Love & Lemons (original recipe can be found here) and enjoy!

Ingredients
1 pound Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
2 teaspoons honey or maple syrup
½ teaspoon sea salt
Freshly ground black pepper
⅓ cup toasted pecan halves
2 tablespoons dried cranberries or pomegranate arils
Fresh parsley leaves, for garnish

Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Place the Brussels sprouts on the baking sheet and drizzle with the olive oil, balsamic, and honey. Sprinkle with the salt and several grinds of pepper and toss to coat. Arrange the Brussels sprouts cut side down in a single layer, leaving a little space around each one.
Roast for 20 to 30 minutes, or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts. Season to taste.
Transfer to a serving dish and gently toss with the pecans and cranberries. Garnish with parsley and serve.