Roasted Brussels Sprouts with Cranberries & Pecans


1 1/2 pounds fresh brussels sprouts
1/8 tsp Pepper
1 C Pecan Halves (toasted)
1/2 C dried Cranberries

1 T Olivia’s Cranberry Pear Balsamic


1. Preheat the oven to 400° F and line a baking sheet with aluminum foil or parchment paper.
2. Wash and trim the ends from the Brussels sprouts. Slice them in half from top to bottom.
3. In a large bowl, combine the trimmed Brussels sprouts with Olivia’s Extra Virgin Olive Oil, Olivia's Norwegian Sea Salt, and pepper. Toss to coat the sprouts and arrange on the baking sheet. Roast for 20 to 30 minutes or until the sprouts are tender with crispy with dark roasted outer leaves. Remove from the oven and toss with the pecans and dried cranberries and drizzle with Olivia’s Cranberry Pear Balsamic. Serve immediately.