Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze

-adapted from Pioneer Woman

My husband is a huge fan of Brussels sprouts, so I try to make them often this time of year. I usually shred them and saute in the form of a warm salad, but this year I decided to roast them. The glaze is really yummy, but watch closely as it reduces--my first try ended up at a hard crack-like stage and cooled  into some kind of unbreakable glass in my bowl...glaze and bowl were not to be separated, so had to be pitched. Yikes.

• 2-3 lbs Brussels sprouts, washed, trimmed, and cut in half
• 2 T olive oil
• salt/pepper
• 1 c. balsamic vinegar
• 1/2 c. sugar.

Toss sprouts with olive oil, salt and pepper and roast on baking sheet at 375 for approximately 30 minutes, or until nicely softened and browned. Stir a couple times during cooking to prevent burning. Meanwhile, heat sugar and vinegar together in a small saucepan. Bring to boil, then reduce heat to medium-low and cook until thickened (about 15 minutes). Toss sprouts with glaze before serving. Sprinkle with dried cranberries, if desired (I did not).