Roasted Brussels sprouts with cranberries and walnuts
Uncooked Brussels sprouts
1¼ pound(s), trimmed and halved
3 Tbsp, coarsely chopped
¼ tsp, grated
2 Tbsp, toasted and coarsely chopped
- Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray.
- Place Brussels sprouts in prepared pan; drizzle with oil. Sprinkle with salt and pepper. Toss sprouts until coated evenly and spread to form even layer. Roast sprouts, stirring once, under tender and browned, 15–20 minutes.
- Meanwhile, place orange juice in microwavable cup and microwave on High until hot, about 1 minute. Add cranberries and let stand.
- Transfer sprouts to medium bowl and stir in cranberry mixture and orange zest. Sprinkle Brussels sprouts with walnuts and serve.
- Per serving: 3/4 cup