Roasted brussels sprouts with cranberry and walnuts
PersonalPoints™ per serving
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.
600 g, trimmed, halved
No added sugar orange juice
¼ cup(s), (60ml)
2 tbs, coarsely chopped
¼ tsp, finely grated, plus extra strips to serve
2 tbs, toasted, coarsely chopped (see tip)
- Preheat oven to 220°C. Line a shallow-sided baking tray with baking paper.
- 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.
- 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.
- 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.