Roasted Brussels Sprouts With Cranberries & Almonds

• 3 pounds fresh Brussels sprouts, trimmed and halved
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup balsamic vinegar
• 1/2 cup sugar
• 1 cup dried cranberries
• 1/2 cup sliced almonds, toasted

1. Preheat oven to 400u0b0. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally.
2. In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally.
3. To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

brussels sprouts, olive oil, salt, garlic, pepper, balsamic vinegar, sugar, cranberries, almonds

Taken from www.tasteofhome.com/recipes/roasted-brussels-sprouts-with-cranberries-almonds/ (may not work)