Roasted Brussels Sprouts with Cranberries and Pecans

Ingredients:

• 8 cups brussels sprouts, sliced in half length-wise
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, stems removed, minced (or 1 Tbsp. dried)
• Salt and pepper, to taste
• 2 teaspoons balsamic vinegar (optional)
• 1-1/2 cups fresh cranberries*
• 2/3 cup coarsely chopped pecans (optional)
• Sprigs of fresh thyme, for garnish (optional)
• 1 recipe Balsamic Reduction

Instructions:

1. Make the balsamic reduction and set aside.
2. Preheat the oven to 425ºF.
3. Distribute the brussels sprouts and cranberries between the baking sheets. Pour oil on top, sprinkle with the dried thyme, and season with salt and pepper. Bake on the center shelf 10 for minutes, add cranberries and bake an additional 5 - 10 minutes.The cranberries will probably create some juice in the beginning, but will evaporate on its own.
4. Add the pecans to a heavy skillet over medium-high heat. (I like to use cast iron.) Stir frequently and allow to toast until fragrant, about 5 minutes.
5. Remove the baking sheets from the oven and drizzle with balsamic reduction, if using, tossing gently with a metal spatula. Add pecans, toss again, and transfer to a serving dish.
6. Add sprigs of fresh thyme for garnish, if desired.

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