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Photo of Roasted brussels sprouts with cranberry and walnuts by WW

Roasted brussels sprouts with cranberry and walnuts

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
Say goodbye to boiled brussels sprouts! Roasting brussels sprouts brings out their sweet flavour and adds a crispy crunch to their texture. You can serve this side with anything, but it’s especially good with pork tenderloin or chicken breast.


Brussels sprouts

600 g, trimmed, halved

Olive oil

2 tsp

No added sugar orange juice

¼ cup(s), (60ml)

Dried cranberries

2 tbs, coarsely chopped

Orange rind

¼ tsp, finely grated, plus extra strips to serve


2 tbs, toasted, coarsely chopped (see tip)


  1. Preheat oven to 220°C. Line a shallow-sided baking tray with baking paper.
  2. Place brussels sprouts on prepared tray. Drizzle with oil and season with salt and pepper. Bake for 15-20 minutes, stirring once, until brussels sprouts are tender and browned.
  3. Meanwhile, in a microwave safe cup, microwave orange juice on High (100%) for about 45 seconds, until hot. Add cranberries and let stand until brussels sprouts are cooked. Stir in grated orange rind.
  4. Transfer brussels sprouts to a medium bowl and stir in orange and cranberry mixture. Transfer to a serving plate, sprinkle with walnuts and extra orange rind strips.


To toast walnuts, stir over a medium heat in a small dry frying pan for 2- 3 minutes, or until lightly browned.