3 lbs Brussels sprouts

1/2 cup olive oil

1 cup sugar

3/4 cup balsamic vinegar

1 cup dried cranberries

preheat the oven to 375 degrees.

trim/clean the Brussels sprouts, the cut them in half. arrange on 2 baking sheets and toss with the olive oil. roast until brown, 25-30 minutes.

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

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

10-12 servings