Roasted Brussels Sprouts With Dried Cranberries In A Dijon Vinaigrette


1 lb Brussels Sprouts, sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup dried unsweetened (or sweetened) cranberries

Ingredients for Dijon Vinaigrette:

2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon salt
freshly ground black pepper


  1. Preheat the oven to 450.
  2. Place the brussel sprouts in a bowl and drizzle 2 tablespoons of extra virgin olive oil over them
  3. Toss them with your hands to mix
  4. Sprinkle salt and pepper and mix again
  5. Spread the vegetables out evenly onto the baking sheet
  6. Roast the brussel sprouts at 450 degrees for 20 to 30 minutes
  7. Drop the dried cranberries onto baking sheet in the last five minutes of cooking time.
  8. Transfer the vegetables to a bowl
  9. Drizzle the teaspoon of olive oil
  10. While they are cooling a bit, prepare the Dijon vinaigrette.
  11. In a small bowl, whisk together the oil, Dijon mustard and rice wine vinegar. Whisk until the ingredients are emulsified.
  12. Season with salt and pepper to taste.
  13. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed.

These are delicious hot or cold!

Serves 4
Calories 195
4g protein, 13g carbs, 15g fat