This delicious holiday meal is full of fiber, antioxidants, and rich in immune-boosting vitamins! Ingredients 3 lbs. brussels sprouts ⅓ cup olive oil ⅓ cup olive oil 1 cup brown sugar 1 cup brown sugar ¾ cup balsamic vinegar ¾ cup balsamic vinegar 1 cup dried cranberries 1 cup dried cranberries Instructions Preheat the oven to 400 degrees. Cut off the brown ends of the brussels sprouts and then cut each brussels sprout in half. Mix them in a bowl with the olive oil. Pour them onto two baking sheets and roast them for 25-30 minutes. They should be crisp on the outside and tender on the inside. Meanwhile, combine the balsamic vinegar and brown sugar in a saucepan. Bring the pan to a boil, then reduce the heat to medium-low and simmer until the glaze is thick and syrupy. This should take about 20 minutes. Drizzle the balsamic reduction over the roasted sprouts. Sprinkle with dried cranberries and serve immediately. (Recipe adapted from Platings & Pairings)
