- 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
- 1 Tbsp Olive Oil
- 1/2 Tbsp honey
- 2 tsp brown sugar
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!
Source: By Peas and Crayons -revised and tested by Cindy Bevans