- 1 pound Brussels Sprouts
- Olive oil
- Sea Salt
- Black pepper
- 1 cup organic Cranberry Juice
- 1/3 cup Maple Sugar
Preheat oven to 375.
Wash and trim Brussels Sprouts.
Cut Brussels in half and toss in a mixing bowl with Olive oil, sea salt and black pepper.
Place into a roasting pan, cover with foil and roast in the oven for 25 minutes.
Remove cover. Toss and continue roasting additional 35-40 minutes or until lightly browned.
While sprouts are roasting, bring cranberry juice and maple sugar to a boil.
Cook until reduced to one quarter the original amount.
Drizzle one or two tablespoons of Cranberry reduction on top of Roasted Brussels Sprouts.