Sauteed Brussels Sprouts with Cranberry and Balsamic Reduction
- 1 tbsp. olive oil
- 8-10 Brussels sprouts, cleaned and halved
- Pinch of sea salt
- 1/2 cup cranberry juice
- 1 1/2 tbsp. maple syrup
- 1 tbsp. balsamic vinegar
Saute Brussels sprouts on medium high for 3-5 minutes. Add a pinch of sea salt and continue cooking until sprouts are browned on the outer leaves. Remove from the pan. Add cranberry juice, maple syrup and vinegar to the pan. Cook on high heat until reduced by half the original amount. Drizzle reduction on top of sprouts.