Serves 4
2 pounds Bussels sprouts
1/3 cup olive oil
Sea salt
Cracked black pepper
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Preheat the oven to 375 degrees. Trim and clean Brussels sprouts. Cut them in half. Arrange on a large baking sheet and toss with the olive oil. Sprinkle with sea salt and cracked black pepper. Roast for about 25 minutes or until golden brown. In a heavy skillet, combine the balsamic vinegar and sugar. Stir and bring to a boil. Turn the heat down to medium-low and reduce until mixture is thick. Drizzle over the roasted sprouts. Sprinkle cranberries on top.
This recipe is shared May 2-6, 2016
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY
Check out more recipes online at: "http://www.banksmarket.com/