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VEGGIE: Brussels Sprouts with Balsamic Vinegar

Side Dishes

From our friend, Stacey D.


  • 1 pound Brussels Sprouts, shredded or thinly sliced
  • 2 teaspoons of Extra Virgin Olive Oil (your choice)
  • 2-3 teaspoons of Maple Balsamic
  • 1/3 cup dried cranberries
  • 1/2 cup toasted, chopped pecans or walnuts
  • salt (to taste)
  • pepper (to taste)


  1. Saute brussels sprouts with Extra Virgin Olive Oil. (For moist brussels sprouts, add 1/4 cup of water and steam for 4-5 minutes.)
  2. Combine with Maple Balsamic, cranberries, and pecans or walnuts.
  3. Season with salt and pepper to taste.