Cranberry Brussel Sprout

CRANBERRY BRUSSEL SPROUT

Our "NEW" favorite veggies lately is brussel sprouts. I usually just toss them in a little OLIVE oil and just add whatever I have on hand...some days its just garlic and parmesan cheese....others its bacon or even SAUSAGE.  Today I made them to go with our grill pork chop so I wanted something with a little sweet and tangy. 

INGREDIENTS: 

• 2 pounds brussels sprouts, trimmed and halved lengthwise
• 4 tablespoons olive oil
• 1 small red onion chopped
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1 tablespoon balsamic vinegar
• 1 teaspoon light brown sugar, packed
• 1/4 cup Dried cranberry 

Directions:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 15-20 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. Then add 1/4 cup of dried cranberry.  Toss so all the brussel sprout gets coated evenly. 
4. Return baking sheet to oven and bake for ANOTHER 10 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, or oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. 
5. Brussels sprouts are best warm and fresh.

ENJOY!!!