Brussels Sprouts with Cranberries

Method

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Prepare the brussels sprouts by washing and drying them thoroughly (wet sprouts won’t roast properly).Trim the stems and remove any outer leaves that are wilted or damaged.Slice sprouts in half (or quarters if they're very large) to ensure even cooking and expose more surface area for caramelization.

3. 3

   In a large mixing bowl combine the brussels sprouts, 1 tablespoon olive oil, salt and pepper. Spread on a large baking sheet {you want the brussels sprouts to have space so if it is too crowded use two baking sheets}.

4. 4

   Roast the brussels sprouts for 20 to 30 minutes or until tender and golden brown around the edges. The exact cook time will depend on the size of your sprouts.

5. 5

   Remove from the oven and return to the large mixing bowl. Toss in the additional 1 tablespoon olive oil, balsamic vinegar and honey.

6. 6

   Add the blue cheese, dried cranberries and pecans. Put on a platter and serve warm.

7. 7

   Leftovers will keep for up to 4 days in the refrigerator in an airtight container.