Roasted Brussels Sprouts with Orange Cream & Cranberries
- 1 pound Brussels sprouts, trimmed and cut in half
- 1 tablespoon olive oil
Preheat oven to 400 degrees F.
Transfer the sprouts on to a lined baking sheet. Drizzle the olive oil and sprinkle salt. Mix well and roast for about 20 minutes till soft and golden brown.
- ¼ cup cream
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- Zest of one orange
- 1/3 cup dried cranberries
Heat a wide frying pan with the oil. Add the garlic and orange zest. Saute on low heat for 2 to 3 minutes. Add the cream and cook for 4 to 5 minutes on medium heat. Add the Brussels sprouts and cranberries and mix well. Cook for 3 to 4 minutes. Add salt to taste and serve.
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