Roasted Brrussles Sprouts and Cranberries

Brussels sprouts, cranberries and pecans combine to make a tasty and colourful side-dish for the holiday feast. Add a drizzle of balsamic reduction to kick it up a notch. 

• 1 1/2 pounds brussels sprouts
• 3 tablespoons olive oil
• sea salt and pepper to taste
• 1/2 cup toasted pecan halves
• 1/3 cup dried cranberries
• 2 tablespoons balsamic reduction to drizzle over, optional *

1. Preheat oven to 400°F.
2. Prepare rimmed baking sheet by lining with parchment paper.
3. Toast pecan halves in a dry skillet over medium heat until golden; set aside.
4. Trim brussels sprouts and cut in half. 
5. In a medium bowl, toss brussels sprouts with olive oil.
6. Spread on prepared baking sheet and season with salt and pepper.
7. Roast for 20-30 minutes (until tender inside), stirring about halfway through cooking.
8. Transfer roasted brussels sprouts to serving platter; sprinkle with cranberries and pecan halves.
9. Drizzle with balsamic reduction.
10. Serve immediately

*Use bottled balsamic reduction or make your own. In a small saucepan, combine 1 cup balsamic vinegar with 1/2 cup sugar and bring to a boil, while stirring. Reduce heat; then simmer for 15 to 20 minutes or until quite thick, stirring occasionally.

Serves six.