Roasted Brussels Sprouts with Cranberries and Almonds

Love them or hate them, Brussels sprouts are synonymous with Christmas and they are great for your health. These little green globes are full of goodness; they contain folates, magnesium and potassium, as well as a host of other vitamins and minerals. So, eating these means not only will you be contributing to your daily in take of fruit and vegetables, but you’ll be helping your ears too.

Why Brussels Sprouts?

They contain;

  • Magnesium - it is believed magnesium (in conjunction with Vitamins A, C & E), can help protect the hair cells in the inner ear when exposed to loud sounds.
  • Folates - the natural form of Folic Acid helps your body generate new cells and increases circulation, contributing to the overall health of the hair cells in the ear.
  • Potassium - this regulates the fluid in our ears. As we age, the fluid levels in our ears tend to drop and this can contribute to hearing loss.

Try out this Brussels sprouts and cranberry recipe this holiday season. Even the anti-sprout guests at the table will love the flavour combination!

Roasted Brussels sprouts with cranberries and almonds


  • 3 pounds fresh Brussels sprouts
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup balsamic vinegar
  • 1/2 cup white sugar
  • 1/2 cup dried cranberries (unsweetened if possible)
  • 1/2 cup sliced almonds, toasted


  1. Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally.

  2. In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally.

  3. To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds. Yield: 8 servings


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