Brussels Sprouts with Dried Cranberries & Pecans

Ingredients: 

2 pounds Brussels sprouts
2 tablespoons of Di Oliva extra virgin olive oil
salt and pepper to taste
¼ cup pure maple syrup
2 tablespoons of Traditional or Maple Balsamic
2 cloves of garlic, minced
2/3 cup raw pecans
½ cup dried cranberries

Directions: 

Preheat oven to 425 degrees. Clean and trim the  stems off the Brussels sprouts and slice in half. Place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Spread out evenly on the baking sheet. Roast for 20 minutes, until Brussels sprouts are almost tender. Meanwhile, combine together the maple syrup and balsamic vinegar. Remove Brussels sprouts from the oven and add garlic and pecans to the baking sheet. Pour the syrup mixture over the top and toss until everything is evenly coated. Return the baking sheet to the hot oven and roast for an additional 5-10 minutes until pecans are toasted and Brussels sprouts are golden and tender. Stir in dried cranberries and serve. 

Enjoy!!