Roasted Brussels Sprouts with Cranberries

                                 Roasted Brussels Sprouts with Cranberries

1 bag of sprouts, halved (about 1 pound)
1 T canola oil plus 1 t divided
2 T sugar
2T water
1/2 cup dried cranberries
2 T fish sauce
1 t chili-garlic sauce

Roast sprouts in 425 degree oven in half sheet pan, drizzled with 1T oil
Bake 30 minutes cut side down, till tender.
In sauce pan, bring sugar and water to a boil stirring constantly, over med high heat.
Remove from stove, add cranberries let stand 10 mins.
Whisk fish sauce, chili sauce and teaspoon canola oil in a large bowl.
Stir in cranberry mixture.
Add roasted sprouts to cranberry mixture and toss to coat.