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Brussels Sprouts with Apple and Cranberries


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  Recipe by Roberta L. Duyff, MS, RDN, FAND, CFCS

Serves: 4 (3/4 cup)


  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 medium sweet (e.g. Gala, Fuji) apple, cored and diced
  • ½ cup dried cranberries
  • ½ cup apple or orange juice
  • 2 teaspoons canola oil
  • 1 teaspoon minced fresh tarragon
  • ¼ teaspoon salt, or to taste
  • 1/8 teaspoon freshly-ground black pepper
  • ¼ cup chopped toasted pecans*

Brussels sprouts are good sources of phytonutrients, giving them potential antioxidant benefits.  They also provide vitamin C, folate and fiber.


  1.  Preheat the oven to 375°F.
  2. Combine the Brussels sprouts, apple and cranberries in a large bowl. Set aside.
  3. Blend the apple or orange juice, oil, tarragon, salt and pepper in a small bowl; add to the Brussels sprouts mixture; toss until well coated.
  4. Arrange the Brussels sprouts mixture in a 9-by-9-inch baking dish. Bake for 25 to 30 minutes until the Brussels sprouts are fork tender.
  5. To serve, top with toasted pecans.

Cooking Note:

Toast the pecans in a small, heavy dry skillet over medium heat, shaking the skillet frequently for 1 to 2 minutes until golden to release the flavorful oils.
  Roasted Brussels Sprouts with Apple and Cranberries

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
8 g
     Saturated Fat
0.5 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
-- g
0 mg
180 mg
-- mg
Total Carbohydrate
33 g
     Dietary Fiber
7 g
21 g
5 g


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