Brussels Sprouts with Lavender Balsamic and Cranberries

What you will need:

  • 3 pounds Brussels sprouts
  • 1/2 cup Patricia & Paul Herbes de Provence EVOO
  • 1/2 cup sugar
  • 3/4 cup Patricia & Paul Lavender Balsamic Vinegar
  • 1 cup dried cranberries

Preparation: 

Preheat the oven to 375 degrees F.  Trim/clean the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with the olive oil. Roast until brown, 25 to 30 minutes.  Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.  Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

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