- 500 gram Brussels sprouts
- handful of dried cranberries
- 1 orange (only for the orange zest)
- olive oil (about 3 tablespoons)
- pepper and salt to taste
Kitchen equipment needed
- paring knife
- oven dish
Preparing the oven-roasted Brussels sprouts — 10 minutes
PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.
Use a paring knife to CLEAN the Brussels sprouts. If needed, chop off the tip of the stem and remove the outer leaves. CHOP them in half and REPEAT for all the Brussels sprouts. DIVIDE them over the oven dish.
Finishing the oven-roasted Brussels sprouts– 30 minutes
DRIZZLE the Brussels sprouts with olive oil and create orange zest by grating its peel. Bring the Brussels sprouts and orange zest to taste using pepper and salt and toss them well. ROAST the sprouts in the oven for about 30 minutes. They’re done when they’re still a bit crunchy. ADD the dried cranberries and stir until well divided. Great side dish for any kind of meat such as Marinated procureur. Enjoy!