Brussel Sprouts with Cranberries and Pecans

Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish.

Brussels Sprouts with Cranberries and Pecans

Ingredients:
2 bags Seasoned Steamers frozen Brussels sprouts with sea salt and  cracked pepper, thawed
1 tablespoon olive oil
1/2 cup fresh whole cranberries
2 ounces pecan halves, toasted
1 1/2 tablespoons real maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon real vanilla extract

Directions:
Preheat oven to 400°F. Drizzle a rimmed metal sheet pan with olive oil.
Toast pecan halves in a dry skillet over medium heat until lightly golden and fragrant. Toss the thawed Brussels sprouts in the olive oil before popping into the oven for 15 to 20 minutes. Once they start turning golden, remove and add the 1/2 cup of fresh cranberries. Return the pan to the oven and continue to roast for 5 to 8 additional minutes.
Remove the roasted Brussels sprouts and cranberries with a spatula, and transfer them to a bowl. Add the toasted pecans. In a small bowl, combine the maple syrup, balsamic vinegar and vanilla. Whisk to combine and pour over the sprouts and pecans. Toss to coat. Taste and season with salt and black pepper if needed.