Roasted Brussels Sprouts, Cranberries and Pecans make the perfect combo with the addition of Balsamic Vinegar and Maple Syrup.

1 lb Brussels sprouts , stems cut off and quartered

2 c fresh cranberries

1 Tbsp olive oil

Salt and pepper, to taste

2 Tbsp Balsamic Vinegar

1/4 c Pure maple syrup

1 c pecan halves

Preheat oven to 425 degrees.
Prepare baking sheet with parchment paper.
Place Brussels Sprouts in a medium mixing bowl.
Drizzle with olive oil and season with salt and pepper. Toss to combine.
Add cranberries to Brussel Sprouts.
Drizzle in balsamic vinegar and maple syrup. Mix to combine.
Pour Brussel Sprouts and cranberries onto parchment covered baking dish.
Bake at 425 for 20 minutes. Add pecans to baking pan and bake for additional 10 minutes.