Festive Brussel Sprouts

INGREDIENTS

• 1 -1/2 pounds Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon salt
• ⅓ cup dried cranberries
• ⅓ cup pecans, chopped
• 1 tablespoon thick balsamic vinegar
• 1 tablespoon Italian dressing
• Juice of half mandarin orange
• 1 teaspoon honey
• Salt and pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Mix the dried cranberries, honey, Italian seasoning, salt, and orange juice and let it sit for 30 minutes.
3. To prepare your Brussels sprouts, cut off the nubby ends and remove any discolored or damaged leaves.
4. Cut Brussel sprouts in halves
5. Toss the halved Brussels sprouts in olive oil, salt, and pepper and arrange them with their flat sides down on the pan so they can get tender on the inside and crispy on the outside.
6. Toss the sprouts halfway through cooking, and when they’re almost done, sprinkle the pecans on top and return the pan to the oven for 3 minutes on the top rack.
7. Once the sprouts are out of the oven, transfer the sprouts and pecans to a serving platter.
8. Pour the cranberry mixture on top of the Brussel sprouts and pecans.
9. Serve warm!