Roasted Brussels Sprouts with Cranberries and Clementines
User Reviews
5
Roasted Brussels Sprouts with Cranberries and Clementines
Description
This recipe offers two cooking approaches: roasting Brussels sprouts cut in halves or quarters until crisp on the outside and tender inside, or blanching on the stovetop for a more firm and fresh texture. The roasting process brings out caramelization and deeper flavor, while blanching retains more bite. Fresh cranberries are added midway during roasting to integrate their tartness without overcooking, and are added in the stovetop method as well. Clementine or mandarin orange segments add sweet citrus notes that contrast with the vegetables and berries.
The dish is finished with a glaze made from blood orange-infused olive oil, honey, brown sugar, and a pinch of salt, which coats the ingredients and enhances their natural flavors with subtle sweetness and a hint of fruitiness. This combination suits side dishes for fall or winter meals or can be part of a holiday spread.
Orange-infused olive oil can be substituted with quality plain olive oil or avocado oil. The recipe notes that roasting yields a more golden, crispy texture, while blanching creates a softer, fresher bite. Nutritional values may vary depending on ingredients and quantities used.
Ingredients
- 20-25 Brussels sprouts
- 2 cups cranberries fresh
- 1-2 cups mandarin orange from fruit cups or fresh, or clementine segments
- 1 TBSP extra virgin olive oil plus extra if needed (see notes)
- ¼ tsp salt sea salt
- black pepper to taste
FOR THE GLAZE
- 1.5 TBSP olive oil blood orange infused
- ½ TBSP honey
- 1-2 tsp brown sugar
- salt a pinch
Instructions
- There are two methods for cooking up a tasty plate of brussels sprouts. You can roast them in your oven on high heat, or blanch them on the stove top. I'll include both techniques since this recipe tastes great both ways! If you tend to love the crispy, slightly caramelized flavor of roasted veggies, I say go that route, but if you prefer them a bit more firm and fresh then blanching is for you.
- First wash and trim your sprouts, removing the stem from the bottom as well as any leaves that look yellowed or a bit worse for wear. Next, choose your cooking method!
ROASTED BRUSSELS SPROUTS
- Cut brussels sprouts in halves or quarters. Add to a sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 30-35, until crisp on the outside and tender on the inside. Add the cranberries at the 15-20 minute mark, shaking the pan first to evenly roast the sprouts.
STOVE TOP SPROUTS
- Fill a pot or high-sided pan with 2 cups water and set to boil on the stove-top. This should be enough liquid but if you're using a deep pan or extra sprouts, you may want to double the amount of liquid. If you have orange juice on hand, I love replacing one cup of water with orange juice to infuse the sprouts with citrus flavor!
- Once it reaches a rolling boil, add the sprouts and blanch/boil for a just a few minutes until sprouts turn bright green and are tender enough to be pierced by a fork. You'll want them to "give" a little when pierced. I always slice one in half and taste test for tenderness. Plop the sprouts in a bowl of ice water to shock them and halt the cooking process then remove using a slotted spoon.
- When you're ready to eat, slice the brussels sprouts in half, heat up a pan with a little bit of your blood orange olive oil and a pinch of salt and saute until tender and warm. Since you blanched them first they're be green, gorgeous, and saute very quickly!
- If you choose blanching as your method, roast the berries while you blanch the sprouts! Simply drizzle them with a little oil and roast at 400 for 15 minutes.
- Whisk together your glaze (it'll resemble a sugary paste) and add to your veggies. For roasted veggies I just toss it all into a bowl and mix well. For the stovetop method, simply add it to the sauté pan and mix it all up while the veggies are still hot.
- Add in your orange segments and gently mix to distribute. Dive in while it's hot!
Notes
- Orange-infused olive oil enhances flavor but can be replaced with plain olive or avocado oil.
- Roasting produces crispy, caramelized edges; blanching results in firmer sprouts.
- Add cranberries partway through roasting to avoid overcooking them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 114mg | 5% |
| Potassium | 329mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 719IU | 14% |
| Vitamin C | 67mg | 74% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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