Brussels Sprouts With Balsamic and Cranberries

By LynnWelch

Ingredients

• 3 lb. Brussels sprouts, trimmed and cleaned;
• 1/2 cup coconut oil, melted;
• 1/2 cup balsamic vinegar
• 1/4 cup raw honey;
• 1 cup dried cranberries;
• Sea salt and freshly ground black pepper;

Details

Servings 1
Adapted from paleoleap.com

Preparation

Step 1

Preheat your oven to 375 F.

Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.

Place the Brussels sprouts on a baking sheet and roast until brown (25 to 30 minutes).

Combine the balsamic vinegar and honey in a saucepan.

Bring to a boil, lower to a simmer, and cook until thickened.

Drizzle the balsamic glaze over the roasted sprouts.

Sprinkle the dried cranberries over the sprouts, toss to coat, and serve.