Balsamic Roasted Brussels Sprouts with Pistachios and Cranberries
Balsamic Roasted Brussels Sprouts with Pistachios & Cranberries are crispy and addictive, for a special holiday side dish that's also easy enough for everyday!
Place rack in center position of oven. Preheat oven to 450°F. Line a rimmed sheet pan with aluminum foil and, if desired, lay a sheet of parchment paper on top; set aside.
Wash the Brussels sprouts and trim each one by cutting off a small piece of the end and discarding any brown leaves; cut each sprout in half, lengthwise (except for tiny sprouts, which you may leave whole).
In a large bowl, whisk together 3 tablespoons of the balsamic vinegar with all of the olive oil, crushed garlic, salt, and pepper. Add the Brussels sprouts to the bowl and gently stir to coat. Dump the Brussels sprouts onto the prepared sheet pan and spread them into a single layer.
Cook for 10 minute, stir and flip over the Brussels sprouts, and then cook for 10 to 15 minutes more or until the sprouts have crispy, golden brown exteriors and tender interiors. Taste (but blow on it first...it will be hot!) and add more salt and pepper, if desired. Drizzle with the remaining 1 tablespoon balsamic vinegar and sprinkle with the chopped pistachios and cranberries; gently toss to combine. Serve immediately.