Cranberry balsamic roasted Brussels sprouts


1 pound of fresh Brussels sprouts, cut in half
1/2 cup +2 tablespoons of reduced balsamic vinegar
1/2 cup of dried cranberries
3 tablespoons of olive oil
1 teaspoon of pepper
1 1/2 teaspoons of salt


Drizzle Brussels sprouts with olive oil and 1/2 cup of balsamic vinegar; sprinkle with salt and pepper and toss to coat.
Put on a greased sheet tray and sprinkle with dried cranberries
Put in a preheated 350-degree oven for 30 minutes, or until Brussels sprouts begin to brown around the edges
Remove from oven, put in serving pan and drizzle with remaining balsamic vinegar
Recipe serves 6 to 8

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