For the holidays—Ree Drummond's Brussels Sprouts with Balsamic and Cranberries

These brussels sprouts were a menu item on my sister's (Marla Newell Payne) Thanksgiving menu. It's a recipe from The Pioneer Woman, Ree Drummond, and adds a festive note to holiday meal.

Note: I did cut down the ingredients used in the balsamic sauce as neither Marla or I used it all (original called for 1 cup sugar & 3/4 cup balsamic vinegar).

Brussels Sprouts with Balsamic and Cranberries

3 pounds Brussels sprouts

1/2 cup olive oil

3/4 cup granulated sugar

1/2 cup balsamic vinegar

3/4 to 1 cup dried cranberries

1. Preheat the oven to 375°.
2. Trim/clean the Brussels sprouts, then cut them in half. 
   
3. Toss with olive oil and then arrange on  baking sheet(s).
   
   
   
   
4. Roast until brown, 25 to 30 minutes.
5. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until thick.
   
6. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.
   

Recipe without photos . . .

Brussels Sprouts with Balsamic and Cranberries

3 pounds Brussels sprouts

1/2 cup olive oil

3/4 cup granulated sugar

1/2 cup balsamic vinegar

3/4 to 1 cup dried cranberries

1. Preheat the oven to 375°.
2. Trim/clean the Brussels sprouts, then cut them in half. 
3. Toss with olive oil and then arrange on  baking sheet(s).
4. Roast until brown, 25 to 30 minutes.
5. Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until thick.
6. Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.