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Makes 4 servings


  • 16 ounce bag frozen, petit baby brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons finely chopped, lightly toasted pecans
  • 1/4 cup dried cranberries
  • Salt and freshly ground black pepper, to taste


  1. Cook brussels sprouts according to package directions.
  2. In a small bowl, stir together olive oil, vinegar, pecans and cranberries.
  3. Transfer cooked brussels​ sprouts to a serving dish. Gently toss with dressing mixture.
  4. Season with salt and pepper and serve immediately.

Nutritional Information

Per serving: 102 calories, 6 g total fat (less than 1 g saturated fat), 11 g carbohydrates, 2 g protein, 2 g dietary fiber, 13 mg sodium