This easy side dish consists of Brussels sprouts and almonds, dressed with white balsamic vinegar. It goes well with a variety of barbecued or roasted meats.

Yield: Serves 6.



  • 1 lb Brussels sprouts, trimmed and halved lengthwise
  • 1 tbsp canola oil
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 2 tbsp extra-virgin olive oil
  • 1/3 cup slivered almonds
  • 1 tbsp white balsamic vinegar


  1. Preheat oven to 450°F.
  2. Combine Brussels sprouts, 1 tbsp oil, salt and pepper; toss until coated. Place Brussels sprouts, cut side down, in a single layer in a non-stick foil-lined baking sheet.
  3. Bake, uncovered, for 10 minutes. Turn Brussels sprouts over and continue baking, uncovered, until tender and lightly browned, about 5 minutes.
  4. Meanwhile, heat olive oil in a small frypan over medium heat. Add almonds and cook, stirring, until lightly browned, about 3 – 4 minutes. Remove from heat and cool slightly. Add vinegar and toss to coat.
  5. Combine Brussels sprouts and almond mixture. Serve immediately.
Nutritional analysis per serving:

133 calories, 10.1 g fat, 4.1 g protein, 9.4 g carbohydrate, 3.9 g fibre, 60 mg sodium