Asian Roasted Brussels Sprouts with Cranberries

By á-8902

Ingredients

• 1 pound Brussels sprouts, halved
• 1 Tbs canola oil
• 2 Tsp sugar
• 2 Tbs water
• 1/2 cup dried cranberries
• 2 Tbs fish sauce
• 1 tsp Asian chili-garlic sauce
• 1 tsp canola oil

Preparation

Step 1

Preheat oven to 425. Place Brussels sprouts in a 15 x 10 inch jelly roll pan; drizzle with 1 Tsp oil, tossing to coast. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned
Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.
Whisk together fish sauce, chili-garlic sauce and 1 tsp canola oil in a large bowl. Stir in cranberry mixture
Add roasted Brussels sprouts to cranberry mixture, and toss to coat.