Roasted Brussels Sprouts with Balsamic Reduction, Dried Cherries, and Toasted Pecans


  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment (or aluminum foil). In a bowl, toss the Brussels sprouts with the oil. Dump them on the prepared baking sheet, arrange in a single layer, and season with a couple pinches of salt. Place in the oven and roast until the Brussels sprouts are soft and starting to turn brown, 30-35 minutes. Halfway through the cooking time, add the apples and flip and rotate the Brussels sprouts.
  • Meanwhile, bring the balsamic vinegar to a boil in a small saucepan over medium heat. Reduce to a hard simmer and allow the balsamic to reduce to 1/3 of a cup. Be careful not to burn the vinegar. Only one or two tablespoons will be needed for this recipe. Store the extras in a glass container in the fridge.
  • Once the Brussels sprouts and apples are finished, dump them into a serving bowl. Add the dried cherries and pecans, drizzle with 1-2 tablespoons of balsamic reduction (or more if desired), stir to incorporate all the ingredients, and check for seasoning. Serves: 4-6

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at