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Ingredients
- 3 pounds fresh Brussels sprouts, halved and trimmed
- ¼ cup Badia Extra Virgin Olive Oil
- ¾ teaspoon Badia Salt
- ¼ teaspoon Badia Garlic Powder
- ¼ teaspoon Badia Ground Black Pepper
- 1 cup balsamic vinegar
- ½ cup sugar
- 1 cup dried cranberries (add more if preferred)
- ½ cup Badia Sliced Almonds, toasted
Directions
- Preheat oven to 400 degrees F
- In a large bowl, coat the Brussels sprouts evenly with olive oil, garlic powder, salt and pepper
- Put Brussels sprouts in a baking dish, sheet or pan
- Roast Brussel sprouts for 30 – 35 minutes
- Stir at intervals, until Brussel sprouts are noticeably tender
- Combine sugar and vinegar in a small sauce pan
- Dissolve sugar by stirring and bring to a boil
- Reduce heat; simmer uncovered and stir frequently for 15-20 minutes until thick, syrup consistency has been reached
- Serve Brussels sprouts in a dish and drizzle with sugar & vinegar glaze
- Toss to coat
- Finish by sprinkling almond slices and cranberries
- If you prefer almonds toasted, place almond sliced on a shallow baking pan and cook for 5 – 10 minutes in preheated 350 degree oven. Make sure to keep an eye on almonds as they do tend to toast quickly
