Roasted Sprouts with Cranberry Glaze

Preheat oven to 400 F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. If the sprouts are large cut them in half. Mix them in a bowl with the olive oil, salt and pepper.

Pour them on a sheet pan and roast for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

While the Brussels sprouts roast make the glaze. Heat the canola oil in a large saucepan over medium heat. Add shallots and sauté 6 minutes. Add balsamic vinegar. Increase heat to high and bring to a boil. Boil 5-8 minutes until balsamic vinegar is reduced to a thick syrup. Stir in cranberries, honey, Dijon mustard and thyme. Reduce heat and cook 6 minutes, until cranberries start to break down. Add broth and bring to a boil. Reduce heat and simmer 15 minutes, until thick.

Then put the mixture into a blender and puree until smooth. After 30 minutes pull the pan of Brussels sprouts out of the oven.

Pour the glaze over the roasted Brussels sprouts and stir to coat all of the sprouts. Return to the oven for anther 10-15 minutes or until glaze has clung and coated the Brussels sprouts.