📖 Instructions

1. Preheat your oven to 400°F (200°C). Make sure the oven rack is in the middle position.
2. Wash 1.5 pounds of Brussels sprouts thoroughly. Pat them dry with a clean kitchen towel – this helps them roast instead of steam.
3. Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Half or quarter the larger sprouts so that they are roughly the same size.
4. In a large bowl, toss the prepared Brussels sprouts with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure all the sprouts are evenly coated.
5. Spread the Brussels sprouts in a single layer on a large baking sheet. Use two baking sheets if necessary to avoid overcrowding. I can't tell you enough times how important this step is. Overcrowding is the enemy of roasted sprouts!
6. Roast for 20-25 minutes, flipping the sprouts halfway through, until they are tender and nicely browned. Keep an eye on them; ovens vary, and you want them to be caramelized, not burnt. You’ll know their done when the edges look golden brown and slightly crispy.
7. While the Brussels sprouts are roasting, prepare the balsamic glaze. In a small saucepan, combine 1/4 cup of balsamic vinegar and 1 tablespoon of brown sugar (or maple syrup for a vegan option).
8. Bring the balsamic vinegar mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for about 5-7 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Be careful not to burn it!
9. Once the Brussels sprouts are roasted, remove them from the oven and transfer them back to the large bowl.
10. Drizzle the balsamic glaze over the roasted Brussels sprouts and gently toss to coat evenly.
11. Add 1/2 cup of dried cranberries to the bowl and toss again. If you're feeling fancy, add a sprinkle of toasted pecans or parmesan cheese at this stage. You do you, boo!
12. Serve immediately. These are best enjoyed hot, straight from the oven. If you have any leftover (unlikely!), store them in an airtight container in the refrigerator and reheat before serving.