1. Preheat oven to 370 degrees
2. Rinse Brussel sprouts, remove stems, and cut them into halves.
3. Toss with olive oil and sea salt, and pepper.
4. Place into oven and roast them for about 30 minutes.
5. Mix cranberries and almonds in a small bowl, and set aside.
6. Pour balsamic vinegar and brown sugar into a small sauce pan and heat to a boil, reduce heat until balsamic reduces to a thick sauce.
7. Place into a bowl, drizzle with balsamic reduction, and top with cranberry and almond mixture.