I only started liking Brussels sprouts a couple of years ago. The first time I tried them they were made with heavy cream, cheese and bacon. They were delicious….but not exactly Weight Watchers friendly!
This roasted Brussels sprouts recipe is more on the healthy side. It’s not something I would usually think to whip up, but I fell in love with this dish recently.
I had a girls night out last weekend. It was extra special because my two best friends were there. One lives in Atlanta, but she made the trip to Michigan so we could all go out.
We were going to a concert, but first we stopped for dinner. This is when I had these magical Brussels sprouts for the first time.
We decided to get a couple of appetizers. My friend did the ordering since she had been to this restaurant before and we hadn’t.
I heard her order chips and guacamole (yum!) and then I heard her order the Brussels sprouts. I thought that was kind of a weird appetizer…but I trust her.
OMG….the Brussels sprouts were so good!! Everybody loved them!
I liked them so much I had to make some at home. I read the ingredients on the menu so I knew what I needed to make them myself.
This recipe doesn’t use too many ingredients. I bought some Brussels sprouts and dried cranberries. I already had the balsamic vinegar, salt and sugar.
I started by cutting off the ends of the Brussels sprouts and cleaning them. If any of the leafy parts fall off you can still use them. Those parts will get extra crispy in the oven. Those are my favorite parts!
I laid out the Brussels sprouts on a baking pan, then I used my Pam olive oil cooking spray to get some oil on them. I did 10 sprays, then sprinkled on some salt.
I baked it in the oven for 15 minutes, then I took it out to stir the Brussels sprouts and add 10 more pumps of the olive oil spray. I put it back in the oven for 15 minutes.
While those were baking I put the balsamic vinegar and sugar in a small sauce pan. I brought it to a boil, then reduced it to a medium heat.
You want the balsamic vinegar to reduce by about half. It will also thicken up.
Once the Brussels sprouts were done in the oven I added them to a mixing bowl and poured the balsamic glaze over them and added the dried cranberries.
I gave them a good stir and that was it! Time to eat. 🙂
These Brussels sprouts make a great side dish to a baked or grilled chicken breast. It’s a filling low point meal.
Yield: 4 servings (4 Freestyle points per serving)
- 1 lb. Brussels sprouts
- 1/2 cup balsamic vinegar
- 1 tablespoon sugar
- 1/4 cup dried cranberries
- Salt, to taste
- Pam no-stick olive oil spray
Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and clean them.
Add the Brussels sprouts to a baking pan. Spray 10 times with the Pam and sprinkle with salt.
Add Brussels sprouts to the oven for 30 minutes. Take them out after 15 minutes to stir, add 10 more sprays of Pam and salt.
Add the balsamic vinegar and sugar to a small sauce pan. Bring to a boil then reduce heat to medium. Cook until the vinegar thickens and reduces by half.
Add the Brussels sprouts to a mixing bowl, then add the balsamic glaze and the dried cranberries. Stir together and serve.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!