Name: Recipe for Slow Roasted Brussels Sprouts with Sautéed Cabbage, Spinach and Chard
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 8 (3/4 cup) servings
Cuisine: Vegetables
Ingredients: 2 olive oil; 1/2 red onions, julienned; 1 fresh garlic, minced; 4 dried cranberries; 1/4 balsamic vinegar; 12 fresh brussels sprouts; 2 red cabbage, shredded; 2 power greens (baby spinach, baby red and green Swiss chard, baby kale); 1/4 salt; 1/2 kosher salt; 1 nonstick cooking spray

Slow Roasted Brussel Sprouts from Simply Healthy Cookbook

Vegetables Low-Calorie Delight

If you’ve avoided Brussels sprouts, you probably have not had them roasted. The high heat of a roasting oven turns these little cabbages into one of nature’s great delights: nutty, sweet, with the occasional crunchy browned edge. Matched with the depth of flavor of browned onions and tart cranberries, sprouts are a treat by themselves, but added to the combo of vitamin and mineral-rich greens they become a low calorie delight that is good for you as well.

Slow Roasted Brussels Sprouts with Sautéed Cabbage, Spinach and Chard

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 8 (3/4 cup) servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Recipe Ingredients

2 tablespoons olive oil
1/2 cup red onions, julienned
1 tablespoon fresh garlic, minced
4 tablespoons dried cranberries
1/4 cup balsamic vinegar
12 ounces fresh brussels sprouts
2 cups red cabbage, shredded
2 cups power greens (baby spinach, baby red and green Swiss chard, baby kale)
1/4 teaspoon salt
1/2 teaspoon kosher salt
1 nonstick cooking spray

Follow the prep technique next to each ingredient.
Preheat oven to 350˚F.
Trim and cut the brussels sprouts in half. Coat with nonstick cooking spray and roast 20 to 30 minutes or until golden brown; if you prefer them steamed, place in a steam basket for 6 to 8 minutes.
In hot skillet sauté onion in olive oil and add half of the balsamic vinegar to caramelize the onions. Follow with the dried cranberries and roasted brussels sprouts.
Add the garlic and sauté to coat. Season with salt and pepper.
Fold in the rest of the ingredients and the remaining balsamic vinegar. Sauté until vegetables are wilted but firm.