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Roasted Brussels Sprout with Leeks, Bacon & Cranberries

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 104kcal
Author Brenda Bennett


  • 1 pound Brussels Sprouts ends trimmed, sliced in quarters
  • 2 tablespoons extra virgin olive oil divided
  • ½ teaspoon garlic salt
  • ½ 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
  • ½ teaspoon salt
  • 2 tablespoons red wine vinegar
  • ½ cup dried cranberries sweetened with apple juice
  • Optional: Garnish with fresh cranberries


  • 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.


Weight Watchers Pointeaspoonlus: 3*


Serving: 1g | Calories: 104kcal | Carbohydrates: 10.8g | Protein: 2.7g | Fat: 6.3g | Saturated Fat: 1.6g | Cholesterol: 6mg | Sodium: 352mg | Fiber: 1.5g | Sugar: 5.3g