Roasted Brussels Sprouts with Cranberries and Quinoa

brussel sproutsYou either you love them or you hate them. There doesn’t seem to be a lot of in-between when it comes to Brussels sprouts. Many of us remember frowning if one of these miniature cabbages was placed on our dinner plate as a kid. But there’s a lot to smile about when you take a closer look at this cruciferous vegetable. If you’re searching for a way to boost your eyesight, they’re the right one for the job. Brussels sprouts have an impressive resume that includes lutein and zeaxanthin. These antioxidants, which are often found in leafy greens, can reduce the risk of cataracts and macular degeneration. Brussels sprouts also contain vitamin C, which is another nutrient that has the power to keep your eyes healthy.

With that being said, there should definitely be more love for Brussels sprouts. But it all starts with the right recipe. Roasting this veggie is a fantastic way to bring out their unique flavor and get those much-needed nutrients in your diet. The preparation is quick and easy and you can pair them with several different dishes. In this particular recipe, they’re roasted and then combined with dried cranberries, which add a little sweetness to the nutty flavor of the Brussels sprouts. Pairing this duo with quinoa is taking your healthy meal a step further since this whole grain also supports good eye health. So, be sure to invite Brussels sprouts to the dinner table from time to time. Your eyes and your stomach will thank you.



  • 1 pound Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons avocado oil (or extra virgin olive oil)
  • 1/4 cup dried cranberries
  • Sea salt
  • Low sodium chicken broth (optional)
  • 1 cup quinoa


  1. Preheat oven to 400 degrees.
  2. Prepare quinoa according to directions on container. (Use low sodium chicken broth instead of water for added flavor)
  3. Trim the ends of the Brussels sprouts and cut in half.  Place in bowl and mix with avocado oil and salt.
  4. Arrange Brussels sprouts on baking sheet covered with aluminum foil and bake for 20 to 30 minutes, stirring halfway through.
  5. Add dried cranberries to pan during last five minutes and serve warm with quinoa.