Preheat oven to 425°. 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.
Meanwhile, bring sugar and water to a boil in a small saucepan over medium-high heat, stirring constantly to dissolve sugar. Remove from heat. Stir in cranberries, and let stand 10 minutes.
Whisk together fish sauce, chili-garlic sauce, and 1 teaspoon canola oil in a large bowl. Stir in cranberry mixture.
Add roasted Brussels sprouts to cranberry mixture, and toss to coat.
This was okay. The flavor was good but the brussels sprouts soaked up so much liquid it was like eating a sponge with fish sauce. I would recommend making sure you have the full pound of brussels sprouts and don't let them sit to long.
Excellent side dish. The cranberries and sauce really bring the Brussels sprouts to life and halving the sprouts made them less overwhelming. We had this dish as part of our Christmas dinner. It is very pretty dish. It was a big hit even for those not crazy about Brussels sprouts.
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