bourgeois gal

the day to day life of me, the bourgeois gal. this blog is a space for me to write about my daily life, including my vegan and vegetarian cooking, baking, and dining experiences, the research I do, the travel I embark upon, and other random things in this little thing we call life.

January 31, 2015

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

This was a nice alternative to cranberry sauce....good veggies, light and health, and wonderful flavor!
Makes 4 to 6 servings
  • 2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup dried cranberries
  • 1/3 cup lightly toasted, peeled, chopped hazelnuts
  • Zest of 1 orange
  1. Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.
  2. Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.
  3. Transfer to a serving bowl and serve right away.

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