|Brussels Sprouts With Balsamic & Cranberries|
I loved this side dish. The balsamic reduction was perfect with the roasted Brussels sprouts and the dried cranberries added just a hint of tartness.
3 pounds Brussels Sprouts
1/2 cup Olive Oil
Salt And Pepper
1 cup Balsamic Vinegar
1/2 cup Sugar
1 cup Dried Cranberries
Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
Makes 16 servings