Roasted Brussels Sprouts with Cranberries

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You can make variations here.

Myrtle

 

Roasted Brussels Sprouts with Cranberries

 

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar (or other sweet vinegar like rice vinegar or a

reisling vinegar)

1 to 1 1/2 pounds Brussels sprouts (4 cups or so)

1/2 cup dried cranberries or craisins

1 cup pecan halves

course sea salt or kosher salt

See variation at bottom

 

Preheat the oven to 425 degrees. Lightly grease a baking pan with olive oil.

Drizzle the oil and vinegar over the Brussels sprouts in a large bowl and toss

gently to coat. Arrange the sprouts in a single, uncrowded layer on the prepared

pan.

Roast for about 35 minutes, tossing in pecans and cranberries halfway through.

Shake the pan occasionally for even cooking.

Transfer the sprouts to a serving bowl, stir in cranberries and pecans, and

sprinkle with salt. Serve immediately.

Variation: Add chunks of butternut squash to brussels sprouts before roasting.