Thanksgiving Brussels Sprouts with dried cranberries or pomegranates
Time: 30 minutes
2-3 lb. Brussels sprouts, trimmed and cleaned
½ cup coconut oil, melted
½ cup balsamic vinegar
¼ cup raw honey
1 cup dried cranberries or pomegranates
Sea salt and freshly ground black pepper
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 reduce until thickened. (20 minutes or so)
Drizzle the balsamic glaze over the roasted sprouts.
Sprinkle the dried cranberries or pomegranates over the sprouts, toss to coat, and serve.