Cranberry Roasted Brussels Sprouts


  • 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


  1. Pre-heat oven to 350 degrees. Pour all ingredients into a large bowl and stir to coat.
  2. Pour mixture onto a nonstick baking sheet and roast for 50 minutes or until edges become crispy and brown. Serve immediately.


*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.

Subscribe to my newsletter

Sign up to receive updates and free content not shown on the blog!