Balsamic Roasted Brussels Sprouts with Cranberries & Pecans

Bahan-bahan (4 porsi)

• 1 ½ pounds Brussels sprouts
• 2 tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt
• ⅓ cup dried cranberries
• ⅓ cup pecans, roughly chopped
• 1 tablespoon thick balsamic vinegar*
• ⅓ cup finely grated Parmesan Cheese and/or a few thin pats of butter
• Salt and pepper, to taste (use flaky sea salt if you have it)