Servings: 4

• 1 lb brussel sprouts • 1 lb brussel sprouts
• 2 Tbsp balsamic vinegar • 2 Tbsp balsamic vinegar
• 2 Tbsp maple syrup • 2 Tbsp maple syrup
• salt and pepper, to taste • salt and pepper, to taste
• 1/4 cup dried cranberries • ¼ cup dried cranberries
• 1/4 cup pecans, roughly chopped • ¼ cup pecans, roughly chopped

1. Wash the brussels sprouts, trim the stems and slice them in half. Place the dried cranberries in a small bowl with water to allow them to rehydrate while the brussels sprouts are cooking.
2. Preheat the oven to 375° F and line a large baking sheet with parchment paper. Combine the balsamic vinegar, maple syrup, and salt and pepper in a large bowl. Add the brussels sprouts and stir gently to coat. Spread the sprouts evenly on the baking sheet. Bake for 25 minutes, then add the pecans and bake for an additional 5 minutes. Remove from the oven, add the cranberries, and enjoy! Makes about 4 servings.