Holiday Roasted Brussels Sprouts

1 1/2 Pounds Brussels Sprouts

2 Tablespoons Extra Virgin Olive Oil

1/4 Teaspoon Fine Sea Salt

1/3 Cup Dried Cranberries

1/3 Cup Pecans or Walnuts, Chopped

1 Tablespoon Balsamic Vinegar (or balsamic glaze for a thicker coating)

1/3 Cup Parmesan Cheese, Finely Grated

Salt & Pepper

1. Preheat the oven to 425°F. Trim and cut Brussels sprouts in half and drizzle with olive oil, salt and pepper. Arrange the sprouts in an even layer on a baking sheet.
2. Roast the sprouts until they are tender and browned on the edges, tossing halfway, about 20 to 25 minutes.
3. Transfer the roasted Brussels sprouts to a serving platter or bowl, toss with cranberries, nuts and balsamic. Sprinkle with parmesan cheese as desired. Enjoy warm or at room temperature.