Brussel Sprouts with Balsamic and Cranberries

We are always looking for new vegetables to try and new ways of eating them.  I saw this recipe on The Pioneer Woman and her recipes always turn out fantastic so I thought I would give it a try.  It is very different from our regular Indian meals.  It is sweet with a bit of tang from the dried cranberries.  We all really enjoyed it. The first time I made it was way too many cranberries. Now when I make it I use less cranberries and oil.  The recipe below is also for a smaller amount of brussel sprouts.  It takes a bit of time to reduce down the balsamic.  Don’t do it too much otherwise it will become a sticky gooey mess.

Brussel Sprouts with Balsamic and Cranberries
Adapted from The Pioneer Woman

Note: Please verify your balsamic vinegar is Halal prior to using.  Some manufacturers add wine after the vinegar is made making them Haram.  Refer to this post on My Halal Kitchen for more details regarding alcohol based vinegars.

2 pounds brussel sprouts, cut in half
1/4 cup olive oil
salt and freshly ground black pepper
2/3 cup balsamic vinegar
1/3 cup sugar
1/4 cup dried cranberries

Preheat oven to 375 F.  Wash and trim brussel sprouts.  Cut in half.  Toss with olive oil, salt and pepper.  Spread on a foil covered baking sheet.  Bake for 25-30 minutes or until nicely browned.

Meanwhile, in a medium saucepan add the balsamic vinegar and sugar.  Bring to a boil.  Reduce heat to medium low and cook until very thick, about 15-20 minutes.

Toss the brussel sprouts with the balsamic reduction and dried cranberries.  Best if served immediately.