These sweet sprouts are a brilliant twist on the traditional Christmas sprouts. Sprouts are roasted, then drizzled with a reduced balsamic vinegar and scattered with dried cranberries.
- 700g Brussels sprouts
- 100ml balsamic vinegar
- 100g dried cranberries
- 3 tbsp. caster sugar
- 2 tbsp. oil
- Salt and pepper
Preheat oven to 180C and trim the sprouts. Halve. Coat in the oil and some salt and pepper and place cut side down on a baking tray.
Bake the sprouts for 30-40 minutes or until tender.
Meanwhile, bring the vinegar and sugar to the boil in a saucepan and once boiling, reduce heat to medium-low and cook until thick, around 15-20 minutes.
To serve, drizzle the sprouts with the balsamic and scatter with the cranberries.