Roasted Brussels Sprouts with Dried Cranberries and Hazelnuts

roasted brussels sprouts with cranberries

Brussels sprouts are a holiday must-have in our home, but the usual steaming can be boring. Adding sweet-tart dried cranberries and buttery hazelnuts takes them to a new and delicious level.

Hands-On Time: 10 minutes
Ready In: 50 minutes
Yield: 4 Servings

1 pound fresh Brussels sprouts
2 Tablespoons olive oil
1 teaspoon Kosher salt
1/4 cup dried cranberries
1/4 cup chopped hazelnuts
1/2 cup orange juice
1 teaspoon brown mustard


  1. Pre-heat oven to 400 degrees F.
  2. Clean sprouts by cutting off ends and removing any discolored leaves.
  3. Toss sprouts with olive oil, salt, nuts and cranberries. Pour into a 1-quart baking dish.
  4. Roast, uncovered for 20 minutes.
  5. Combine orange juice and mustard and pour over sprouts. Stir well and put back into oven for 20 minutes longer or until sprouts start to brown and are soft.

See more recipes from Anne Coleman (aka Short Order Mom).

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