Roasted Brussels Sprouts and Cranberries with a Balsamic Vinegar Reduction.

Hated Brussels sprouts.
Then got old and figured out
Brussels sprouts are yum.
~Brussels Sprouts Haiku
by eclaires

Is your mouth watering just from the title? No? You hate Brussels sprouts, you say? Well, really, I still urge you to try this recipe.

Roasting is my favorite way to cook vegetables. Toss any vegetable with a little olive oil, salt, and pepper and then roast and you've hooked me. Roasting brings out such a rich earthy flavor.

I found this particular recipe on Pinterest and modified it for a smaller portion on Saturday night. I only wish I had more Brussels sprouts now so I could make more. So delicious!

Roasted Brussels Sprouts with Balsamic Vinegar Reduction Topped with Dried Cranberries
(adapted from Pioneer Woman's blog)

1 pound Brussels sprouts
1/8 cup Olive Oil
Salt and Pepper
1/4 cup Balsamic Vinegar
1/8 cup Sugar
1/4 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Put Brussels sprouts in a mixing bowl. Toss with olive oil, salt, and pepper. Arrange on a baking sheet covered in tin foil, for easy clean up, and roast at 375 degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.
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