|1½ lbs. (680g)||Brussels sprouts|
|3 tbsp. (42g)||Plugrá® Premium Butter, salted, melted|
|½ cup (80g)||dried cherries or cranberries|
|2 tsp. (10g)||balsamic vinegar|
|Dash||freshly ground black pepper|
Preheat oven to 400°F.
Trim and halve the Brussels Sprouts. Place onto a half sheet pan or jellyroll pan and drizzle with melted butter. Toss to coat.
Roast for 25 to 30 minutes or until the outer leaves are crisp and the sprouts are tender when pierced with a knife. Remove from oven and set aside. Place cherries into a microwave save dish with vinegar. Cover and microwave for 20 seconds or until cherries are soft.
Transfer Brussels sprouts to a serving bowl, stir in dried cherries and vinegar. Sprinkle lightly with freshly ground pepper before serving.