Roasted Brussel Sprouts with Cranberries and Balsamic Vinegar

You must be a somewhat adventurous eater if you got past the title of this post.  Almost every time I have told people about this recipe I have gotten the same sour face and look of disgust, but I have turned many of these same people into Brussels sprout believers! This is a super simple recipe that will change people's minds about that once hated vegetable.

Roasted Brussels Sprouts with Cranberries and Balsamic Vinegar:
(adapted from Thyme)

• 1 pound Brussels sprouts
• Pam Olive Oil
• Pepper
• 1/2 cup balsamic vinegar
• 1/4 cup sugar
• 1/2 cup dried cranberries

Preheat oven to 375 F.   Trim/clean Brussels sprouts and cut them in half, lengthwise.  Arrange them on a foil lined baking sheet and spray generously with Pam, making sure both sides are coated.  Sprinkle with plenty of pepper and roast 25-30 minutes or until brown.

While the brussels sprouts are roasting, combine the balsamic vinegar and sugar in a  sauce pan.  Bring to a boil, then reduce heat to medium-low and reduce until very think, approximately 15-20 minutes.

Once the Brussels sprouts are out of the oven, transfer them to a serving dish and drizzle the balsamic reduction on top.  Sprinkle on the dried cranberries.  Toss and serve immediately.