Balsamic Roasted Brussels Sprouts

Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray with cooking spray. Put up boiling water with a steamer basket. Quarter the Brussels sprouts and put them in the steamer basket. Add 2 tablespoons of coconut oil to a large glass bowl. Melt the coconut oil over the steamer basket (or in a microwave). Add honey and balsamic vinegar to the bowl and whisk. Take Brussels sprouts out of the steamer basket (after 2-5 minutes), drain, and add to the glass bowl. Mix together with a spatula then arrange Brussels sprouts in an even layer on the baking sheet. Place in oven for 35-40 minutes. Chop up craisins (and pecans if using). After 30 minutes, check their tenderness by inserting a fork. If you prefer your Brussels sprouts more well done, continue to bake for 5-10 minutes. Sprinkle craisins over the Brussels sprouts (and pecans if using).