• 3 pounds (1.35kg) Brussels sprouts, washed and trimmed removing any discoloured leaves
• ¼ cup (60ml) extra virgin olive oil
• ¼ cup (60ml) Crema Balsamic Glaze (made in Italy from balsamic vinegar of Modena)
• 1 cup (150g) dried cranberries
• Pomegranate kernels
  

Preheat the oven to 375°F/190°C. 

Cut the Brussel sprouts in half.  Place in a large bowl and drizzle with olive oil, covering completely.  Arrange on 2 parchment covered baking sheet pans.  Roast until soft and brown, 25-30 minutes, tossing at halfway point so they brown on both sides.

Once Brussel sprouts are tender, remove from oven and place in serving dish.

Drizzled with balsamic glaze, add in the dried cranberries and toss well. Garnish with pomegranate kernels.

Serve immediately.