Ingredients
3 pounds fresh Brussels sprouts, trimmed and halved1/4 cup olive oil3/4 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon pepper1 cup balsamic vinegar1/2 cup sugar1 cup dried cranberries1/2 cup sliced almonds, toasted
Preparation
Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 30-35 minutes, stirring occasionally.
In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer uncovered until syrupy, 15-20 minutes, stirring occasionally.
To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.
