3 lbs. Brussels sprouts
1/2 c. olive oil
1 c. sugar
3/4 balsamic vinegar
1 c. dried cranberries
Preheat oven to 425 degrees.
Trim and clean Brussels sprouts. Slice in half and lay all out on 2 cookie sheets.
Roast for 25 minutes until browned.
Meanwhile combine sugar and vinegar in a small saucepan. Bring to a boil and then lower the heat to a simmer. reduce until very thick.
Drizzle the reduction over the roasted sprouts, then sprinkle with cranberries.