This is thee easiest way to fancy up some veggies without having to do any extra work. Brussels get boring when they’re roasted the same way over and over so I like to add in different things to keep them interesting. These roasted Brussels sprouts work for a simple meal prep all the way to up to a classy dinner you’re throwing. Adding balsamic vinegar to this mixture ties it all together. It enhances the flavor a bit with a light glaze sort of feel. You can easily leave this out and just toss in a tiny bit of olive oil as well.
Most of these ingredients are things I always have on hand, too. It makes life easier when I can just open my cupboard and be ready to go. That’s a big reason why most of the meals I make don’t require any vanity or overly expensive items that you’ll hardly ever use. I prefer functionality. And when I don’t have one of the ingredients in here, I skip it or I add something different. No extra grocery store runs for this girl. I don’t measure any of the ingredients out for these specific roasted Brussels sprouts either. It always depends on the amount of Brussels I’m working with. Just use a generous handful of each and toss in enough balsamic to coat. For a pound of Brussels, 3 slices of bacon is generally plenty!
- 1 pound Brussels sprouts
- 1 handful dried cranberries (no added sugar)
- 1 handful chopped walnuts
- 3 slices bacon, chopped
- Preheat oven to 350 degrees F
- Wash and cut Brussels
- Either add them to a large bowl or right to a baking sheet
- Add cranberries, walnuts and bacon
- *can use uncooked bacon or lightly cook bacon prior to chopping if you want it to be crispier
- Drizzle with balsamic and toss to coat and evenly distribute ingredients
- Place on baking sheet in single layer
- Bake for 30-40 minutes depending on preference of how roasted the Brussels are