Baked Baby Brussels Sprouts with Cranberry-Orange Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 bags 8 Ounce Each Frozen Baby Brussels Sprouts
• ¼ teaspoons Black Pepper
• 1 can 16 Ounce Can, Whole Berry (Cranberry) Sauce (do Not Use Jellied Cranberry Sauce)
• 1 whole Navel Orange (zest And Juice)
• ¼ cups Light Cream
• ½ cups Sweet Cream Butter (melted In Microwave 45 Seconds)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Spread the frozen baby Brussels sprouts from both 8-ounce bags in a single layer on a large rimmed baking sheet.

2. Pour the melted butter over the sprouts, sprinkle with the black pepper, and toss until evenly coated.

3. Roast for 18 to 20 minutes, stirring once halfway through, until the sprouts are tender and browned at the edges.

4. While the sprouts roast, finely grate the zest from the orange, then cut it in half and squeeze out the juice.

5. Combine the whole berry cranberry sauce, the orange zest and the orange juice in a small saucepan.

6. Stir in the light cream and warm over medium-low heat for 3 to 4 minutes, stirring, until smooth and hot. Do not let it boil.

7. Transfer the roasted sprouts to a serving dish and spoon the cranberry-orange sauce over them or serve it alongside.