Roasted Brussels Sprouts with Balsamic & Cranberries
- 4 lbs of Brussels sprouts trimmed, cleaned and halved
- 2/3 cup olive oil
- salt & pepper to taste
- garlic powder (generous amount)
- 1/2 cup sugar
- 1 cup balsamic vinegar
- 1 cup dried cranberries
Toss halved Brussels sprouts with olive oil and place on 2 foil lined baking sheets. Season generously with salt, pepper and garlic powder. Bake at 375 degrees for 30 minutes or until golden brown. Half way through I swap the top and bottom cookie sheet and also stir the Brussels sprouts to get them to brown more evenly.
Meanwhile, combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until thickened, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Taste to adjust seasonings and serve.