Brussels Sprouts with Balsamic, Cranberries, Goat Cheese and Walnuts
- Preheat oven 375F
- Cut sprouts in half (or leave whole if small) and spread in single layer on baking sheet. Drizzle with olive oil and salt & pepper to taste. Roast until golden and tender - 15 to 20 minutes.
- Meanwhile put vinegar and sugar in small saucepan and bring to boil over medium high heat. Lower to simmer until thickened - about 10 minutes (keep eye on it though).
- Toss brussels sprouts with vinegar/sugar reduction, cranberries, and walnuts. Place in serving dish and crumble goat cheese over top. Serve immediately.