Brussels Sprouts with Cranberries

Cooking spray
500 g fresh Brussels sprouts, trimmed & halved
2 tbsp rice bran oil
2 tbsp SIDS RASPBERRY VINEGAR
⅓ cup dried cranberries
½ tsp SIDS SALT & PEPPER

Preheat the oven to 200°C. Line a large, rimmed baking tray with baking paper for easy cleanup, if desired.
To prepare the Brussels sprouts, trim the nubby ends and remove any discolored or damaged leaves. Cut each sprout in half lengthwise from the flat base through the top.
On the prepared baking tray, combine the halved sprouts, rice bran oil and SIDS SALT & PEPPER. Toss until the sprouts are lightly and evenly coated. Arrange the sprouts in an even layer with their flat sides facing down.
Roast the the sprouts until they are tender and deeply golden on the edges, tossing halfway, about 20-25 minutes. When they’re nearly done, (about 3-5 minutes to go) add the pecans to the pan and return them to the oven. (this is an easy way to toast the pecans)
Meanwhile, place the cranberries in a small bowl and cover them with warm water. This will plump them up. Set them aside while the sprouts are in the oven.
Transfer the roasted Brussels sprouts and toasted pecans to a serving platter or bowl. Drain the cranberries and sprinkle them on top. Drizzle SIDS RASPBERRY VINEGAR over the dish, then sprinkle with Parmesan and/or add the pats of butter for added richness. Season with SIDS SALT & PEPPER, to taste. Serve warm or at room temperature. (it’s great either way)
This recipe is best when fresh, but leftovers will keep for two to three days in the refrigerator, covered. Gently reheat before serving.