Ingredients
Scale
4 Cups Brussels Sprouts, halved
2 T Pinehurst Olive Oil Blood Orange Olive Oil
1 tsp Himalayan Sea Salt
1 tsp Coarse Ground Black Pepper
3 T Water
1 Cup Fresh Whole Cranberries
1/2 Cup Pecans, chopped
2 T Pinehurst Olive Oil Cranberry Pear Balsamic Vinegar
2 T Honey, if you would like to add more sweetness
Instructions
Preheat oven to 450 degrees.
Trim leaves of brussels sprouts and cut in half.
Spread on a rimmed baking sheet, I placed parchment paper down first.
Drizzle olive oil over sprouts.
Add 3 Tbsp of water and sprinkle with salt and pepper.
Cover baking sheet tightly with aluminum foil and place in top 1/3 of oven to steam for 15 minutes.
Take out of oven and remove aluminum foil.
Toss sprouts and place bake in oven and roast for 5 minutes or until they begin to slightly brown.
Remove from oven and add cranberry pear balsamic, cranberries and pecans and toss mixture gently.
Place back in oven to roast for an additional 5 minutes.
Remove from oven and drizzle with Honey, if desired.
Serve warm!