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Early Intervention Speech Therapy

Recipe: Roasted Brussels Sprouts

Published March 1, 2013 10:11 AM by Stephanie Bruno-Dowling
This past weekend I traveled to New York City to visit a dear friend of mine who is getting ready to walk down the aisle! My friend is known for her sense of adventure, love of new experiences and an overall zest for life. This weekend she did not disappoint and upon our arrival promptly whipped up one of her newly favorite vegetable-based recipes: "Sweet Roasted Brussels Sprouts with Cranberries and Walnuts" She did change the recipe a bit, using the ingredients she had in her kitchen and saving some steps and time. These sprouts offer a deliciously filling bite with a salty sweet flavor that will leave you and your family members wanting more! Here is her recipe, which I found delightfully tasty! I can't wait to try this recipe for my family!



Whole Brussels Sprouts

Olive oil

Craisins - Dried Cranberries  

Raw walnuts

Maple syrup

Sea salt


Preheat oven to 375 degrees


Recipe Steps:

1. Cut the Brussels Sprouts in half

2. Toss in olive oil, maple syrup and sea salt. You want the sprouts lightly coated with these three ingredients; therefore no need to be drowning in any of them!

3. Pour seasoned sprouts onto a flat baking sheet and place in the oven.

4. Cook for approximately 20-25 minutes total. About 10-15 minutes in, add approximately a ½ cup of both walnuts and dried cranberries by tossing with the Brussels sprouts.

5. Finish cooking everything together for another 10-15 minutes. Keep an eye on your sprouts, as they can easily burn and may bake unevenly.

6. Remove when they are a golden brown and slightly crispy! Let cool and enjoy!

*Not sure how to shop for good-looking Brussels sprouts? Read these helpful tips from the website:

Look for bright green sprouts and a tight, compact head. Yellow or wilted leaves are signs of age or mishandling. Old sprouts also have a strong, cabbage-like odor. Select sprouts that are similar in size. This will allow them to cook more evenly. Avoid sprouts that are puffy or soft. Do not wash or trim sprouts before storing them, but yellow or wilted outer leaves may be removed. Store up to 3 days in a plastic bag in the refrigerator. The older they get the stronger their flavor.


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    About this Blog

      Stephanie Bruno Dowling, M.S. CCC-SLP
      Occupation: Speech-Language Pathologist
      Setting: Early Intervention in Delaware County, PA
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