Makes 6 servings
1 pound of Brussels sprouts, halved and outer leaves removed
¾ teaspoon kosher salt
¼ teaspoon black pepper
2 Tablespoons olive oil
1 Tablespoon pure maple syrup
1 Tablespoon balsamic vinegar
2 Tablespoons dried cranberries
2 Tablespoons chopped pecans
1. Preheat the oven to 425℉. Line a baking sheet with parchment paper or aluminum foil.
2. Place Brussels sprouts in a medium bowl and add the salt, pepper, and olive oil. Toss gently with a spoon or your hands to get them coated but try not to tear them apart.
3. Pour onto the sheet pan and spread out. Bake for about 15–20 minutes or until golden. Drizzle with balsamic vinegar and honey and toss again. Top with dried cranberries and pecans. Serve immediately.