Brussels Sprouts with Balsamic and Cranberries

While my parents and sister were here, we watched the Pioneer Woman make these on a Christmas special.  Having only eaten brussel sprouts once in my life(and I think raw from the garden) I knew I wanted to try these.  We fixed them for Christmas dinner and we all were pleasantly surprised and really enjoyed these

Brussels Sprouts with Balsamic and Cranberries

Pioneer Woman Ree Drummond

3 pounds Brussels sprouts

1/2 cup olive oil
1 cup balsamic vinegar
3/4 cup sugar
1 cup dried cranberries

Preheat the oven to 375 degrees F.

Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.

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

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.