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Slow Roasted Brussels Sprouts with Sautéed Cabbage Spinach and Chard

Yields: 8 Servings    |    Serving Size: 3/4 cup
Calories 107.78, Fat 5.60g, Saturated Fat 0.78g, Cholesterol 0.0mg, Carbohydrates 12.52g, Dietary Fiber 2.94g, Total Sugars 6.80g, Protein 2.12g, Sodium 101.29mg


  • 3 tbsp. olive oil
  • 1/2 cups red onions, julienned
  • 1 tbsp. fresh garlic, minced
  • 4 tbsp. dried cranberries
  • 1/4 cup balsamic vinegar
  • 12 oz. fresh brussels sprouts
  • 2 cups red cabbage, shredded
  • 2 cups power greens (baby spinach, baby red and green Swiss chard, baby kale)
  • 1/4 tsp. salt
  • 1/2 tsp. Kosher salt
  • non-stick 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.