Roasted Brussels Sprouts with Cranberries and Balsamic

Here’s a deep-flavoured vegetable side to brighten up any holiday table: roasted Brussels sprouts in a honey balsamic glaze, sprinkled with cranberries for a burst of colour and just a little extra tang. The rich reds and greens will look beautiful on any table and in this case you really can judge the book by its cover: it tastes as good as it looks.

3 lbs Brussels sprouts, trimmed and cleaned
½ cup coconut oil, melted
½ cup balsamic vinegar
¼ cup raw honey
1 cup dried cranberries
sea salt
black pepper, freshly ground

Preheat your oven to 375°F (190°C/170°C fan, Gas Mark 5).

Toss the Brussels sprouts in the coconut oil and season to taste with salt and pepper.

Place the Brussels sprouts on a baking sheet and roast until brown (25-30 minutes).

Combine the balsamic vinegar and honey in a saucepan. Bring to a boil, lower to a simmer and cook until thickened.

Drizzle the balsamic glaze over the roasted sprouts.

Sprinkle the dried cranberries over the sprouts, toss to coat and serve.