1 lb fresh Brussels sprouts, washed and halved*
2 Tbsp olive oil
2 Tbsp good balsamic vinegar
2 Tbsp chopped pecans
1/2 cup dried cranberries
Preheat oven to 400 degrees and lightly coat a large baking sheet with cooking spray.
In a large bowl, whisk together the olive oil and balsamic vinegar, then add the prepared Brussels sprouts to the bowl and toss to coat well.
Dump the Brussels sprouts out onto the baking sheet, cover loosely with a sheet of tin foil, then bake in preheated oven for 10 minutes.
Remove tin foil, stir Brussels sprouts around, and return to oven for another 10 minutes or until the Brussels sprouts are lightly browned, turning sprouts over at least once during this baking time.
Dump hot Brussels sprouts out into a large bowl, add the pecans and cranberries and toss to combine. Serve immediately.
Will serve 4.
* You can also use the shaved ones found at Trader’s Joes