Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 104 kcal
Ingredients
1 pound Brussels Sprouts ends trimmed, sliced in quarters
2 tablespoons extra virgin olive oil divided
1/2 teaspoon garlic salt
1/2 teaspoon pepper
6 slices low sodium nitrate free bacon
1 shallot chopped
1 garlic clove minced
2 small leeks sliced, soaked in pot water, drained
1/2 teaspoon salt
2 tablespoons red wine vinegar
1/2 cup dried cranberries sweetened with apple juice
Optional: Garnish with fresh cranberries
Instructions
Preheat oven to 400 degrees.
In a large bowl toss Brussels with olive oil, garlic salt and pepper.
Line a baking sheet with aluminum foil and lay Brussels onto pan.
Roast 20-25 minutes or until tender.
In a large skillet cook bacon until crisp. Remove to a paper towel lined dish. Once cooled crumble into pieces.
In same skillet cook shallot, garlic and leeks until tender.
Turn of heat, season leeks with salt.
Add vinegar and dried cranberries to leeks.
Transfer Brussels and leeks to a serving dish. Toss well to combine.
Sprinkle with chopped bacon and garnish with fresh cranberries if desired.
Recipe Notes
Weight Watchers PointsPlus: 3*
Roasted Brussels Sprout with Leeks, Bacon & Cranberries
Amount Per Serving (1 g)
Calories 104
Calories from Fat 57
% Daily Value*
Fat 6.3g
10%
Saturated Fat 1.6g
10%
Cholesterol 6mg
2%
Sodium 352mg
15%
Carbohydrates 10.8g
4%
Fiber 1.5g
6%
Sugar 5.3g
6%
Protein 2.7g
5%
* Percent Daily Values are based on a 2000 calorie diet.