Brussels Sprouts With Cranberry Balsamic Dressing

• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• 2 -3 tablespoons extra virgin olive oil
• 3 tablespoons dried cranberries, reconstituted by soaking in sweetened water for 15 minutes
• 1 pinch salt (to taste)
• 2 lbs Brussels sprouts, cut in half (stem ends trimmed, outer leaves removed)

1. In a blender, combine balsamic vinegar, water, 2 tablespoons of the oil, reconstituted cranberries, and salt; pulse until combined and resembling a dressing (you may need to use more of the oil and the cranberries should be chopped, but not pureed).
2. In a medium saucepan, over high heat, bring a few inches of water to a boil.
3. Steam Brussels sprouts until fork tender, about 5 to 8 minutes.
4. Place sprouts in a serving bowl and pour dressing over; toss to coat.
5. Taste, and adjust the seasoning as needed; serve warm or at room temperature.

balsamic vinegar, water, extra virgin olive oil, cranberries, salt, brussels

Taken from www.food.com/recipe/brussels-sprouts-with-cranberry-balsamic-dressing-406833 (may not work)