Prep Time
15 min
Cook Time
30 min
Yields
10 - 12 servings
2011 Ree Drummond, All Rights Reserved.
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ingredients
3
lb(s) Brussels sprouts
½
cup olive oil
1
cup sugar
¾
cup balsamic vinegar
1
cup dried cranberries
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directions
Step 1
Preheat the oven to 375ºF. 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.
Step 2
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.