Brussels Sprouts with Balsamic and Cranberries

3/4  lb.		Brussels Sprouts
1/8  cup		Olive Oil
1/2  teaspoon		kosher salt
1/2  teaspoon		ground black pepper
1/4  cup		Balsamic Vinegar
1/8  cup		Sugar
1/4  cup		Dried Cranberries

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Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on two baking sheets and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375 degrees for 25 to 30 minutes, or until brown.
Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.
Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.