Roasted Brussels Sprouts with Cranberries & Almonds

Directions

1. Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 30-35 minutes, stirring occasionally.
2. In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer uncovered until syrupy, 15-20 minutes, stirring occasionally.
3. To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.