INGREDIENTS

3 pounds Brussels sprouts

1/2 cup Carlini olive oil

1 cup Baker's Corner sugar

3/4 cup Carlini balsamic vinegar

1 cup Southern Grove golden raisins

PREPARATION

Preheat oven to 375ºF.

Cut the stems off the Brussels sprouts, then cut into halves.

Coat Brussels sprouts with olive oil and arrange them on a baking sheet. Bake for 20–25 minutes, or until golden brown.

While the Brussels sprouts bake, combine sugar and balsamic vinegar in a saucepan. Bring the mixture to a boil, then reduce heat to a simmer. Reduce until the mixture has a syrupy consistency.

To serve, mix together the roasted Brussels sprouts and golden raisins before topping with the balsamic drizzle.