Pioneer Woman'S Brussels Sprouts With Balsamic And Cranberries

1. 1

   Preheat the oven to 375 degrees F. Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.

2. 2

   Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.

3. 3

   Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.