Roasted Brussels Sprouts with Cranberries and Balsamic Reduction

• Vegan
• Gluten free

• Produce

  • 3 lbs Brussels sprouts
  • 1 cup Cranberries, dried

• Condiments

  • 3/4 cup Balsamic vinegar

• Baking & Spices

  • 1 cup Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil

Found on platingsandpairings.com

Description

Directions

• Preheat the oven to 375 degrees F.
• Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.
• Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until slightly thickened.
• Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.