Brussels Sprouts with Balsamic and Cranberries

• 3 pounds Brussels Sproutsbrussels-sprout
• ½ cups Olive Oilolive-oil
• Salt And Peppersalt-and-pepper
• 1 cup Balsamic Vinegarbalsamic-vinegar
• ½ cups Sugarsugar
• 1 cup Dried Cranberriescranberry

1. 01Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
2. 02Combine 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.
3. 03Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

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