Ingredients:
500 g (1.1 lb) Brussels sprouts, trimmed and halved
2 tablespoons (30 ml) olive oil
Salt and pepper, to taste
1/2 cup (60 g) fresh or frozen cranberries
1/4 cup (60 ml) orange juice
1 tablespoon (15 g) honey or maple syrup
1 teaspoon (5 g) orange zest
1 teaspoon (5 ml) balsamic vinegar
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and crispy on the edges.
Meanwhile, in a small saucepan, combine cranberries, orange juice, honey, orange zest, and balsamic vinegar. Cook over medium heat for 6–8 minutes, until cranberries burst and glaze thickens slightly.
Toss roasted Brussels sprouts with cranberry-orange glaze and serve warm.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 160 per serving
Servings: 4