Roasted Brussels Sprouts with Crushed Almonds and Cranberries

Start off washing the Brussels sprouts, trimming off the tough stem and removing the external leaves. Set aside.

In a bowl combine olive oil, salt and Marsala wine, stir.

Put the Brussels sprouts into a zip lock bag, pour in the dressing and seal the bag. Move the Brussels sprouts around to coat them in the dressing then set the bag aside and let them fall in love for 15-20 minutes. Preheat oven to 190 F.

Next up, move the Brussels sprouts and their marinade into an baking dish. Bake at 190 C for about 30 minutes.

After 30 minutes, remove the Brussels sprouts from the oven and add dried cranberries and crushed almonds. Stir well to combine and bake for 5-10 more minute. Remove from the oven and serve as a side dish

I loved the crunchiness of the almonds and sweetness of the cranberries and Marsala wine