The Pioneer Woman's Brussels Sprouts With Cranberries

When the holidays are close and you need to find a vegetable recipe that not only will people like but will be able to serve at least 12, try out this tasy side dish. The Pioneer Woman has got you covered this holiday season with this easy recipe that has your oven doing most of the cooking. 

3 lbs Brussels sprouts
1/2 cup olive oil
salt and pepper
1 cup balsamic vinegar
1/2 cup sugar
1 cup dried cranberries

1. Trim and clean all of the Brussels sprouts (optional: cut them in half if you want more servings). 


2. Arrange the sprouts on baking sheets and toss with olive oil. Sprinkle salt and pepper on top and roast at 375 degrees for 25-30 minutes or until golden brown. 


3. Combine balsamic vinegar and sugar in a saucepan. Bring to a boil and then reduce heat to medium or low and reduce until very thick (about 15 to 20 minutes). 


4. Drizzle the balsamic reduction over the roasted Brussels sprouts and then top with dried cranberries. Toss and serve immediately.