I’m not sure what it is about brussels sprouts, but they seem to be a favorite side dish for any Christmas meal. I can see why though, they are so delicious and easy to make in bulk for a large group of people. The great thing about brussels sprouts is that you can cook them so many ways and they go with pretty much any meal.
Since this dish is considered a Christmas side dish, I decided to add a cranberry spin on them. They slow roast in order to get that nice color on the edges and bring out the sweetness of the dish. It’s so easy to make, you could do it with your eyes closed (even though I don’t recommend that).
- 16 oz. brussels sprouts (cut in half)
- 1 tablespoon olive oil
- 1/2 tsp salt
- 1/4 tsp onion powder
- sprinkle of black pepper
- juice from 1/2 an orange
- 1/3 cup dried cranberries
Pre-heat oven to 350 degrees. Pour all ingredients into a large bowl and stir to coat.
Pour mixture onto a nonstick baking sheet and roast for 50 minutes or until edges become crispy and brown. Serve immediately.
Note: brussels sprouts will keep in the refrigerator for up to one week or in the freezer for one month. Best if re-heated in the oven.