Asian Roasted Brussels Sprouts With Cranberries

1. 1

   Preheat oven to 425u00b0. Place Brussels sprouts in a 15- x 10-inch jelly-roll pan; drizzle with 1 tablespoon oil, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned.

2. 2

   Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.

3. 3

   Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.

4. 4

   Add roasted Brussels sprouts to cranberry mixture, and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.