Asian Roasted Brussels Sprouts with Cranberries

Ingredients

• 1 pound brussels sprouts halved
• 1 tablespoon canola oil 
• 1 teaspoon canola oil 
• 1 teaspoon sriracha 
• 0.5 cup cranberries dried
• 2 tablespoons fish sauce 
• 2 tablespoons sugar 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Preheat oven to 42
2. Place Brussels sprouts in a 15- x 10-inch jelly-roll pan; drizzle with 1 tablespoon oil, tossing to coat. Arrange sprouts on pan, cut sides down, and bake 30 minutes or until tender and browned.
3. Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar.
4. Remove from heat. Stir in cranberries, and let stand 10 minutes.
5. Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.
6. Add roasted Brussels sprouts to cranberry mixture, and toss to coat.