I cooked what?? Brussels Sprouts? and I ate them!!

Whenever any one asks me what food I don't like, top of the list...BRUSSELS SPROUTS.  Well, this last week in my bountiful basket was a bag of Brussels sprouts.  I was going to give them to my mom, but she challenged me to take some of them and use the Pioneer Woman's roasted brussels sprouts recipe.  Being the dutiful daughter I am, and I am always willing to challenge my likes and dislikes...so...here is roasted brussels sprouts...by the way, I roasted them with sweet potatoes, and zucchini....it was  actually good!!  I ate them all (I am still in shock) It all made for a delicious dinner.  So keep roasting!!!!

Brussels Sprouts

Ingredients

• 3 pounds Brussels Sprouts
• 1/2 cup Olive Oil
• Salt And Pepper
• 1 cup Balsamic Vinegar
• 1/2 cup Sugar
• 1 cup Dried Cranberries

Preparation Instructions

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.