Roasted Brussels Sprouts

Toot toot. Hear that? That's my horn. I'm tooting it.

I make the best Brussels sprouts ever. With Thanksgiving just nine days away, you're going to want to add these to your menu plan.  These are good warm or cold.  They keep in the fridge for a couple of days. They're basically perfect for the holidays. You can make them in advance and warm them up if you want to or not. They're sweet. They're tangy. They're awesome.

I'll shut up now, so you can go and make them.

Roasted Brussels Sprouts

2 lbs. Brussels sprouts
3 Tb. brown sugar
5 Tb. red wine vinegar (I'm using a pomegranate-infused one right now, and it's delish)
2 Tb. olive oil
5 Tb. Parmesan cheese
1/3 c. dried cranberries

Preheat the oven to 350F. Slice the sprouts in half. Toss them with the sugar, oil, and half of the vinegar. Bake them in the oven for about 20 minutes depending on the size of your sprouts. When they're done cooking, toss them with the rest of the vinegar, cheese, and cranberries. Eat them by the bowlful. You will want to.