2 lbs Brussels sprouts, cleaned and halved
1/3 cup olive oil
1/2 cup balsamic vinegar
3/4 cup granulated sugar
3/4 cup dried cranberries
Preheat the oven to 375F.
In a large mixing bowl, combine the halved Brussels sprouts and the olive oil. Toss until sprouts are well coated in the oil.
Arrange Brussels sprouts on a baking tray in a single layer. Place tray in the oven and allow to roast until tender, about 20 to 30 minutes. Prepare the glaze while the sprouts are cooking.
To prepare the glaze:
In a medium saucepan, combine the sugar and the balsamic vinegar. Stir together and bring to a boil over medium-high heat.
Once reaching a boil, reduce the heat to medium-low, and allow the glaze to simmer, reduce and thicken to the desired consistency. Remove from heat and set aside.
Once fork-tender, remove the Brussels sprouts from the other and return to large mixing bowl. Add dried cranberries to the bowl, and toss to mix them together.
Pour sprouts in a serving dish, and drizzle over with balsamic glaze. Garnish with more dried cranberries and serve hot.
Pro-tip: Want an extra crunch? Add some toasted almonds or pecans in this dish for some added texture!
Pro-tip: If you aren't vegetarian, adding a 1/2 cup of crispy lardons would also be an excellent addition to this recipe