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Brussels Sprouts make the perfect side dish to accompany any Thanksgiving feast. The sweet cranberries and balsamic vinegar are the perfect complement. I bet even those in your family who don’t like Brussels spouts might like these.
1 1/2 pounds fresh Brussels Sprouts
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup toasted pecan halves
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
Visit Roasted Brussels Sprouts with Cranberries and Pecans By Stacey – Southern Bite @ www.southernbite.com for full recipe
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