Serves: 4 – 6


  • 2 cups of brussels sprouts
  • 1 red onion, chopped
  • 4 large cloves of garlic, minced
  • 1 cup of vegetable broth
  • 2 tablespoons of maple syrup
  • 2 tablespoons of balsamic vinegar
  • 1/4 cup of cranberries
  • 1/2 cup of toasted sliced almonds
  • Salt and pepper to taste
  • Glazed balsamic vinegar, optional


  1. Clean brussels sprouts by removing outer layers of leaves, cut stems and cut in half.
  2. Heat a large pan and add onions. Saute until translucent, approximately 5 minutes and add garlic. Cook for another 5 minutes.
  3. Add the Brussels sprouts and saute for 5 minutes or until slightly brown.
  4. In a bowl, mix the vegetable stock, maple syrup, balsamic vinegar, salt and pepper.
  5. Add liquid mixture to the pan, cover and steam for 10 minutes or until sprouts are fork-tender
  6. In a pan while spouts are steaming, toast the almonds. This only takes a few minutes so be careful not to burn them.
  7. Place sprouts onto a serving dish, sprinkle with toasted almonds and drizzle with glazed balsamic if using.
  8. Enjoy