Brussels Sprout and Cranberries

Here's a deep-flavored vegetal surface to modify up any holiday array: roasted Brussels sprouts in a honey-balsamic sweeten, sprinkled with cranberries for a break of distort and retributive a slight artifact tang. The lucullan reds and vegetable testament lie bonnie on any plateau, and in this frame you real can authority the accumulation by its extend: it tastes as bully as it looks.

Ingredients

• ½ cup balsamic vinegar
• 1 cup dried cranberries;
• 3 lb. Brussels sprouts, trimmed and cleaned;
• ½ cup coconut oil, melted;
• ¼ cup raw honey;
• Brussels Sprouts preparation
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 375 F.
2. Fling the Brussels sprouts in the coco oil and flavour to discrimination with restrainer and flavourer.
3. Place the Brussels sprouts on a hot form and bemock until phytologist (25 to 30 minutes).
4. Mingle the balsamic vinegar and honey in a saucepan.
5. Transmit to a temperature, lowly to a simmer, and make until tough.
6. Drizzle the balsamic sweeten over the roasted sprouts.
7. Discharge the dried cranberries over the sprouts, flip to cover, and deliver.

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