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Cranberry Almond Roasted Brussels Sprouts (gluten-free, healthy)

A healthy side dish that's festive too with some cranberries and slivered almonds. Brussels Sprouts are an excellent source of Antioxidants, Vitamins C and K. They are a very good source of Vitamin B6, Fiber, Potassium and Omega-3 fats. Parmesan Cheese is a good source of Protein, Calcium and Vitamin A, however it is high in sodium so use in moderation. Almonds contain healthy fats and are a very good source of Vitamin E and Fiber. Dried Cranberries do contain a small amount of Antioxidants and are a very good source of Fiber.
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Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course Sides
Servings: 4 servings


  • Extra Virgin Olive Oil - 1 tbsp for sauteing; 1 tbsp for later
  • Brussels Sprouts - 1-16 oz. package sliced in half
  • Garlic - 3 cloves chopped
  • Salt - to taste
  • Black Pepper - to taste
  • Balsamic Vinegar - 1 tbsp
  • Parmesan Cheese - 3-4 tbsp to taste
  • Slivered Almonds - 2 tbsp
  • Dried Cranberries - 2 tbsp


  • Preheat oven to 400 degrees F.
  • Remove the stem of the brussels sprouts and slice in half.
  • Chop the garlic.
  • Heat a cast-iron skillet on medium-high heat, once hot, add olive oil. Place the brussels sprouts face side down and top with garlic, salt and black pepper. Cook undisturbed for 3-4 minutes.
  • Turn off the stove. Place the cast-iron skillet into the oven for 15 minutes.
  • Grate the Parmesan cheese. Set aside cranberries and slivered almonds.
  • Once the brussels sprouts are done, top with 1 tbsp of olive oil and 1 tbsp of balsamic vinegar. Stir.
  • Now add the almonds and brussels sprouts.
  • Now add the cheese. Stir.
  • Serve immediately.


* Chopped shallots would be really tasty in this recipe. Add half a shallot with the garlic for a little extra sweetness.
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