Roasted Brussels Sprouts with Cranberries and Tangerines
Ingredients
1 lb Brussels sprouts-washed – cut in halves
1 cup of dried cranberries
2 Satsuma tangerines divided – cut in halves
1 Tbsp extra virgin olive oil
1/4 tsp sea salt
Black pepper
The Glaze
1 Tbsp Olive Oil
1/2 Tbsp honey
2 tsp brown sugar
Directions
Preheat oven @ 400 degrees.
In a bowl, toss brussels with olive oil. Place on sheet pan and season with salt and pepper. Roast for 30-35 minutes, until crisp on the outside and tender on the inside. Add the cranberries at the 15 to 20-minute mark, shaking the pan first to evenly roast the sprouts.
Whisk together your glaze (it’ll resemble a sugary paste) and add to your veggies. Toss well.
Add in your orange segments and gently mix to distribute. Dive in while it’s hot!
