Balsamic Glazed Brussels Sprouts

I know what you're thinking.  And let me just say, before you rush to judgment, that I've been where you are.  I used to haaaate brussels sprouts... and then I got pregnant with my second child. 

We were at a holiday gathering a year and a half ago with friends, and one was putting together this sprout dish that just smelled INSANE.  While normal, non-pregnant people were having seconds or thirds of things like turkey, mashed potatoes, or pie, I was popping those little suckers into my mouth like candy.

Well, as with the PB & J Obsession with my first-born, I fully expected this newfound taste for sprouts to go away after the baby was born.  It hasn't.  In fact, I reallyreallyreally want to make some!

So when I saw this recipe, all rational thoughts flew out of my head, I knew I had to make them.  Now!

Balsamic Glazed Brussels Sprouts
Recipe from Ree Drummond

3 lbs (ish) fresh brussels sprouts
Extra virgin olive oil
1 cup balsamic vinegar
3/4 cup sugar
A handful or two of dried cranberries

1.  Preheat the oven to 375 degrees F.

Aren't they cute?!

2.  Trim/clean the sprouts, then cut them in half. Arrange on a baking sheet and toss with the olive oil. Roast until brown, 25 to 30 minutes.

I could fit these easily on one large baking sheet, but you may need two.

3.  Combine the balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce the heat to medium-low and reduce until very thick.  Psst!  You won't quite be able to tell how thick this is while it's bubbling away.  I recommend letting it reduce by about half; I think this took about 15 minutes?  I'll be honest though that I was not watching the clock.  As it cools it will get thicker.

4.  Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on the dried cranberries.

Sweet.  Festive.  Fabulous.

 A little time saving hint for you: if you are making these for a special occasion, clean and trim these the day before.  That alone will save OODLES of time as you're trying to orchestrate the remaining dishes for your holiday feast.