Ingredients
3 pounds fresh Brussels sprouts, trimmed and halved3 tablespoons olive oil1 teaspoon kosher salt1/2 teaspoon pepper1/2 cup dried cranberries
Preparation
Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.
