Description
A sweet & tangy side perfect for your next fall meal. These cranberry orange Brussels sprouts feature two of your favorite fall ingredients!
Ingredients
Scale
- 1 Quart Brussel Sprout (Peeled and Quartered)
- 3 Tbsp Coconut Sugar
- Juice and Zest of One Orange
- 2-inches fresh Ginger, Grated
- 1 Cup Water
- 12 oz Fresh Cranberries
- 1/2 Cup Toasted Hazelnuts
Instructions
- Wash and prepare all produce. Preheat the oven to 400℉.
- Spread the quartered brussel sprouts on a lightly greased baking sheet. Season with salt and pepper and toss to coat. Roast for 15-20 minutes.
- While the Brussel sprouts roast, make the cranberry sauce. In a large sauce pan, add the cranberries, sugar, orange juice, orange zest, ginger and water. Bring to a simmer for 10 minutes. Stir occasionally. Cranberries will start to pop and open. After 10 minutes remove from the heat and set aside. As the sauce cools it will begin to thicken.
- As the cranberries cool, toast the hazelnuts in a dry skillet over medium/high heat while shaking frequently for 3-5 minutes.
- Add the toasted hazelnuts to the Brussel sprout pan and roast for an additional 3-5 minutes.
- Next, add the cranberry sauce to the hot baking sheet containing the Brussel sprout and hazelnuts and stir to thoroughly combine.
- Serve warm. (However, it is just as delicious cold the following day for leftovers- yay Thanksgiving!)
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Cranberry Orange Brussels Sprouts, Fall Side Dish Recipe, Vegan Fall Recipe