|One of my very favorite ways to serve brussel sprouts, a vegetable that really doesn't get enough attention. There are so many wonderful ways to serve them. |
These are sweet tender and very tender.
3 pounds of cleaned brussels sprouts
1/2 cup extra virgin olive oil
salt, pepper and garlic powder
1 cup good grade balsamic vinegar (used 18 year aged)
1/2 cup sugar
1 cup dried cranberries
Optional: Toasted slivered almonds
Roast the cleaned sprouts on a oil sprayed cookie sheet tossed in olive oil, sprinkle lightly with salt, pepper and garlic powder.
Toss sprouts with balsamic mixture and top with cranberries, and almonds. Serve immediately.
+claudia lamascolo Author