Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
½ cup fresh cranberries
¼ cup orange juice
1 tbsp honey
1 tsp Dijon mustard
½ tsp orange zest
¼ cup toasted pecans, chopped (optional)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss Brussels sprouts with olive oil, salt, black pepper, and garlic powder. Spread them out evenly on the baking sheet.
Roast for 20-25 minutes, flipping halfway through, until crispy and golden brown.
Meanwhile, in a small saucepan over medium heat, combine fresh cranberries, orange juice, honey, Dijon mustard, and orange zest. Simmer for 5-7 minutes until
cranberries burst and the sauce thickens slightly.
Remove Brussels sprouts from the oven and drizzle with the citrus-cranberry glaze. Toss to coat evenly.
Sprinkle with toasted pecans for added crunch, if desired. Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings
