A festive, oven-roasted Brussels sprouts dish with tart cranberries, bright orange, and crunchy hazelnuts. Perfect as a holiday side or winter vegetable dish.
In a large bowl, toss the Brussels sprouts and cranberries with the olive oil, orange juice, salt, and black pepper until well coated.
Spread the mixture evenly on a baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until the Brussels sprouts are tender and golden.
While the vegetables roast, heat a dry skillet over medium heat. Toast the chopped hazelnuts for 3–5 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
Transfer the roasted Brussels sprouts and cranberries to a serving dish.
Sprinkle with orange zest and toasted hazelnuts just before serving.
Notes
For extra sweetness, drizzle with a little maple syrup before roasting.Walnuts or pecans can be used in place of hazelnuts.Best served warm or at room temperature.