Roasted Brussels Sprouts with Cranberries
These Roasted Brussels Sprouts with Cranberries are touched with fresh orange flavor and are the perfect balance of savory, sweet and tangy! They are a great easy and healthy veggie side dish to bring to any holiday gathering, and only require 6 simple ingredients that you likely already have on hand.
Equipment
- microplane zester
- small bowl
- spoon or whisk
- baking sheet
- parchment paper
Ingredients
- 1 lb brussels sprouts ends trimmed & halved
- 6 oz fresh cranberries
- 2 tbsp olive oil
- 2 tbsp fresh squeezed orange juice
- 1 tbsp maple syrup or honey
- 2 tsp orange zest (from about 1 orange)
- salt + pepper to taste
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a small bowl, add the olive oil, maple syrup, orange juice & zest. Stir with a spoon or whisk.
- Add cranberries and halved brussels sprouts to a large bowl and drizzle the olive oil, orange and maple mixture over top. Season to taste with salt and pepper. Toss with tongs until coated.
- Spread brussels sprouts and cranberries out onto prepared baking sheet, trying your best to make sure nothing is overlapping. Transfer to the oven and bake for 20 minutes. Larger brussels sprouts may take closer to 25 minutes to become tender. Option to switch the oven to broil for a minute or two at the end!
- If you want them a little sweeter, plate and serve with an extra drizzle of maple syrup or honey. Enjoy!