Roasted Brussels Sprouts with Cranberries and Tangerines


  • 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


  1. Preheat oven @ 400 degrees.
  2. 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.
  3. Whisk together your glaze (it’ll resemble a sugary paste) and add to your veggies. Toss well.
  4. 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

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