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Brussels Sprouts with Balsamic and Cranberries

A delicious side for you to prepare for Christmas!


  • 3 pounds Brussels sprouts

  • ½ cup olive oil

  • 1 cup balsamic vinegar

  • ¾ cup sugar

  • 1 cup dried cranberries


  • 1.

    Trim/clean Brussels sprouts, then cut them in half. Arrange on two baking sheets and toss with olive oil. Roast at 375 degrees for 25 to 30 minutes, or until brown. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick.

  • 2.

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

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