Clean Eating Brussels Sprouts with cranberries and walnuts

Here is another easy, healthy, delicious recipe to add to your Thanksgiving repertoire!  Clean Eating Brussels Sprouts with cranberries and walnuts.  These little cabbages are O so delicious and packed full of yummy nutrition. Brussels Sprouts offer a delicious range of nutrition that benefit our bones by helping to prevent bone loss, vitamin A, Iron to prevent anemia, and assist with heart disease protection.  I mean seriously all this and they taste good.

Dried cranberries are not usually what we would consider clean as they are usually packed full of added sugar.  I use fruit juice infused cranberries that can be found at Whole Foods.  They are a hint more tangy then sweet but they are delicious and generally a cleaner option.  I made some tweaks to the original recipe that can be found at this link http://www.lifesambrosia.com/2013/11/roasted-brussels-sprouts-walnuts-and-cranberries-recipe.html

Ingredients

3 TBSP olive oil
1 pound Brussels Sprouts

1/2 cup of packed fruit infused dried cranberries

1 cup whole raw walnuts

Salt and pepper

Preheat the oven to 400F degrees.  Cut the Brussels Sprouts in half and then place on a cookie sheet.  (Parchment paper can be a great idea to line your cookie sheet so not ick it all up with the oil). 

 Add your walnuts.  Drizzle with your olive oil, salt, pepper, and then use your hands to coat the Brussels Sprouts and walnuts evenly. 

 Spread the Brussels Sprouts and walnuts out evenly on your cooking sheet.  Then bake for 10 minutes, check, and then flip them the best you can for evenly roasting.  Bake another 10 minutes or till golden brown and roasted. 

 Pull out from the oven and let cool.  Mix in your cranberries and serve!  

This dish can be prepared the night before thanksgiving and then reheated the next day.  My suggestion is to add the cranberries right before serving as they can get hard and very hot when heated.