- 2 tablespoon butter
- 2 small shallots, chopped (about 1⁄4 cup)
- 2 teaspoons minced garlic (about 2 garlic cloves)
- 3 tablespoons fig balsamic vinegar
- 3 pounds fresh Brussels sprouts, halved (about 10 cups) or petite Brussels, whole
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoons black pepper
- 1 cup fresh cranberries
Melt large skillet over medium heat. Add shallots, and cook, stirring often, until shallots are softened and start to brown, about 8 minutes. Add garlic, and cook, stirring often for 1 minute. Add vinegar, and cook until thick and syrupy, about 2 minutes. Remove from heat, and pour into a small microwavable bowl. Cool to room temperature, cover, and chill until ready to use, up to 1 day ahead.
Preheat oven to 400°F. Toss Brussels sprouts with olive oil, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper. Transfer to lightly greased 13 x 9-inch baking dish. Roast Brussels sprouts in the preheated oven until golden and tender, about 25 minutes, stirring halfway through baking. Set aside for up to 1 hour.
Microwave shallot mixture on MEDIUM (50% power) until mixture can be stirred, about 30 seconds. Add shallot mixture to Brussels sprouts. Sprinkle evenly fresh cranberries, and bake at 400°F until heated thoroughly about 15 minutes. Let stand 10 minutes before serving.