Recipe courtesy of Ree Drummond

Brussels Sprouts with Balsamic and Cranberries

Name: Brussels Sprouts with Balsamic and Cranberries
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 10 to 12 servings
Ingredients: 3 pounds Brussels sprouts; 1/2 cup olive oil; 1 cup sugar; 3/4 cup balsamic vinegar; 1 cup dried cranberries

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 10 to 12 servings

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Ingredients

3 pounds Brussels sprouts

1/2 cup olive oil

1 cup sugar

3/4 cup balsamic vinegar

1 cup dried cranberries

Directions

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Watch how to make this recipe.

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 very thick.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.