Roasted Brussels Sprouts with Shallots and Cranberries
If you read my blog by now you know that I am obsessed with cranberries. As soon of these red jewels come to market I start to cook and bake everything with cranberries. 2 tablespoon butter 2 small shallots, chopped (about 1⁄4 cup) 2 teaspoons minced garlic (about 2 garlic cloves) 3 tablespoons fig balsamic vinegar 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole 2 tablespoons olive oil 1 teaspoon kosher salt 1/2 teaspoons black pepper 1 cup fresh cranberries Step 1 Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often, 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead. Step 2 Preheat oven to 400°F. Tos...