For a large gathering and a health-conscious crowd, this dish will be a hit of all the starters!
- 3 pounds fresh Brussel sprouts, washed and cut in half, length-wise
- ¾ cup of balsamic vinegar
- ½ cup sugar
- ½ cup olive oil
- 1 cup of dried cranberries
- Salt & grounded black pepper
Toss the cut Brussel sprouts in the olive oil, sprinkle with salt and pepper. Spread them on baking sheets and roast till golden brown, about 20 to 30 minutes depending on the size of the sprouts.
Pour balsamic vinegar in a saucepan, reduce it to a syrup stage, then add sugar, bring it to a boil just until the sugar melt.
Drizzle the reduced balsamic vinegar syrup over the roasted Brussel sprouts; then sprinkle with the cranberries.