Roasted Brussels Sprouts with Cranberry Reduction

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.