Ingredients
- 1 pound Brussels sprouts, ends trimmed
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 3/4 cup fresh whole cranberries
- 1 cup pecan halves, toasted
- 1 1/2 tablespoon real maple syrup
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon vanilla extract
- 8 slices of crispy bacon or prosciutto *optional
Instructions
- Preheat oven to 400F with a rack in the middle.
- Place the Brussels sprouts on a rimmed metal sheet pan.
- In a small bowl, combine the olive oil, maple syrup, balsamic vinegar and vanilla.
- Whisk to combine and pour over the sprouts mixture.
- Gently toss the Brussels sprouts to coat evenly.
- Roast for 30-35 minutes or just until they start to turn golden brown.
- Remove the pan from the oven and add on the pecans and gently stir.
- Roast for 5 minutes, remove the pan from the oven and add the cranberries.
- Return the pan to the oven and continue to roast for 7-10 additional minutes. The Brussels sprouts should be tender and almost soft – pierced easily with a knife
- Remove from the oven and place the sprouts mixture into a serving bowl.
- Sprinkle with salt, pepper and bacon/prosciutto.
