Cinnamon-Kissed Brussels Sprouts

OVERVIEW: Clock IconPrep: 10 min. Fork Icon 6 servings


  • 2 (10.8- ounce) Birdseye™ frozen Brussel sprouts, thawed
  • 1 tablespoon Clover Valley™ canola oil
  • 1/4 teaspoon Clover Valley™ ground cinnamon
  • 1/2 teaspoon Clover Valley™ salt
  • 2 teaspoons Clover Valley™ lemon juice
  • 1/2 cup Good & Smart™ dried apricots, cut into quarters


  1. Preheat oven to 425 degrees F. Cut Brussels sprouts in half and pat dry with a paper towel; set aside.
  2. In a large bowl, combine oil, cinnamon, and salt; mix well. Stir in lemon juice, apricots, and Brussels sprouts, and toss until evenly coated. Place in a single layer on a rimmed baking sheet.
  3. Bake 20 to 25 minutes or until tender and the edges begin to brown, gently turning the Brussel sprouts halfway through cooking so they cook evenly.