Sweet Citrus & Balsamic Roasted Brussels

After a self-proclaimed brussel-hater told a co-worker that while she wouldn’t go looking for Brussels she liked the ones you whipped up and left to share in the break room, I knew I had to share the recipe.  It’s just what such a health food enthusiast does. Right?

With such a delectable way to help others enjoy such a nutritious yet so-often-under-appreciated vegetable, how could I not share the recipe here?

This simple side calls for a small and easy list of ingredients yet packs incredible flavor, texture and nutritive zing.  Okay, so for me it’s not the side but the main course – whatever.  Point is, the flavor was incredible with a burst of “unexpected.”


1 1/2 – 2 pounds Brussels Sprouts, trimmed and halved

3-4 small Apples of choice, peeled (optional), cored and chopped into 1/2-inch-ish chunks

1 Orange, zest and juice

1 tbsp Extra Virgin Olive Oil or melted Virgin Coconut Oil

4 tsp Aged Balsamic Vinegar (or more, to taste)

2 tsp Maple Syrup

1/3-1/2 cup Dried Currants or Dried Cranberries

Sea Salt, to taste


Preheat oven to 400 degrees F.

Zest the orange.  Set the zest aside.

Chop your apples and place in a dish, tossing in the juice of the orange to coat.  Set aside.

Trim and halve your Brussels sprouts and place in a large mixing bowl.  Add your oil, balsamic, about a teaspoon of orange zest and sea salt to taste.  Toss to combine.

Add apples and toss to incorporate then pour the Brussels and apples onto a lined sheet pan.  (Flipping Brussels cut side down if you’re going for that beautifully roasted look.)

Roast 15-20 minutes or until Brussels start to brown at the edges and are crisp-tender.

Remove from oven and toss with your dried currants/cranberries and a little added orange zest, if desired, and serve it up.


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