Asian Roasted Brussels Sprouts With Cranberries

• 1 pound Brussels sprouts, halved
• 1 tablespoon canola oil
• 2 tablespoons sugar
• 2 tablespoons water
• 1/2 cup dried cranberries
• 2 tablespoons fish sauce
• 1 teaspoon Asian chili-garlic sauce
• 1 teaspoon canola oil

1. Preheat oven to 425u0b0. Place Brussels sprouts in a 15- x 10-inch jelly-roll pan; drizzle with 1 tablespoon oil, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned.
2. Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.
3. Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.
4. Add roasted Brussels sprouts to cranberry mixture, and toss to coat.

brussels, canola oil, sugar, water, cranberries, fish sauce, asian chiligarlic, canola oil

Taken from www.myrecipes.com/recipe/asian-roasted-brussels-sprouts (may not work)