Classic Beef Tenderloin Roast with Cranberry Drizzle

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 pound yellow onions, peeled, cut into wedges
  • 2-1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon olive oil
  • 1-1/4 teaspoons salt, divided
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce
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