Make this: Rosalinda's crispy brussels sprouts with cranberry

Brussels sprouts

1. Make the gastrique first. Have your hazelnuts ready to go. This recipe moves quickly and that means you have to, too!
2. Heat pan to medium-high heat (like a 7 out of 10) and add enough oil to cover the bottom.
3. Add in Brussels sprouts, with the hope of getting the cut part facing down. Try not to move the pan too much and let them get seared (turn the fan on for this one!) for about
   2 minutes.
4. Add salt to your preference, toss Brussels sprouts quickly and add in your wine or water. Cover the pan with a lid (or larger pot; just something to keep the steam in).
5. Reduce heat to medium (a 5 out of 10) and remove lid to let the remaining liquid evaporate. Add in a big spoonful of gastrique along with the mint and toss until each sprout is thoroughly coated.
6. Immediately spoon into a bowl and garnish with hazelnuts and finishing salt.

Cranberry gastrique

1. Combine onion, red pepper, cranberries and garlic in a pot and cook until translucent.
2. Add in maple syrup, cider vinegar, mustard (Worcestershire if you’re feeling it) and salt to your preference. Stir continuously while letting it simmer for 30-40 minutes. It should be almost jammy in texture.
3. Blend on high until smooth, taste and adjust the seasoning to your preference.