The lighter take on a traditional side, this salad brings together a healthy crunch with a tangy sweetness. This quick recipe is great for the holidays!

Ingredients:

• 3 lbs Brussel sprouts
• 2 Tbsp avocado oil
• Salt and pepper to taste
• ¼ cup chopped pecans
• 1 Tbsp good quality balsamic vinegar
• ¼ cup dried cranberries

Instructions:

1. Preheat the oven to 375F.
2. Trim/clean Brussel sprouts, then cut in half. Arrange on two baking sheets and toss them with olive oil.
3. Roast until brown, 25 to 30 minutes, tossing about halfway through.
4. Add pecans to the pan with the Brussel sprouts and roast for another 5 minutes.
5. Remove from the oven and drizzle with the balsamic vinegar.
6. Sprinkle cranberries on top. Stir until just combined.

Optional: Serve over cooked wild rice and sprinkle with Parmesan cheese.

Optional: If you’re not a fan of Brussel sprouts, try this recipe with broccoli. Simple increase the heat to 425 degrees F.

Nutrition Facts (per 1 cup serving): 90 calories, 6 g fat, 3 g fiber, 3 g sugar, 2 g protein

Nutrition Facts (over ½ cup rice with 1 tsp cheese): 180 calories, 7 g fat, 4 g fiber, 4 g sugar, 6 g protein

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