Thanksgiving Brussels Sprouts with dried cranberries or pomegranates
Time: 30 minutes
Serves: 4+
Ingredients:
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
Directions:
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.
