Step 1

First wash and trim your sprouts, removing the stem from the bottom as well as any leaves that look yellowed or a bit worse for wear. Next, choose your cooking method!

Step 2

Cut brussels sprouts in halves or quarters. Add to a sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 30-35, until crisp on the outside and tender on the inside. Add the cranberries at the 15-20 minute mark, shaking the pan first to evenly roast the sprouts.

Step 3

Fill a pot or high-sided pan with 2 cups water and set to boil on the stove-top. This should be enough liquid but if you're using a deep pan or extra sprouts, you may want to double the amount of liquid. If you have orange juice on hand, I love replacing one cup of water with orange juice to infuse the sprouts with citrus flavor!

Step 4

Once it reaches a rolling boil, add the sprouts and blanch/boil for a just a few minutes until sprouts turn bright green and are tender enough to be pierced by a fork. You'll want them to "give" a little when pierced. I always slice one in half and taste test for tenderness. Plop the sprouts in a bowl of ice water to shock them and halt the cooking process then remove using a slotted spoon.

Step 5

When you're ready to eat, slice the brussels sprouts in half, heat up a pan with a little bit of your blood orange olive oil and a pinch of salt and saute until tender and warm. Since you blanched them first they're be green, gorgeous, and saute very quickly!

Step 6

If you choose blanching as your method, roast the berries while you blanch the sprouts! Simply drizzle them with a little oil and roast at 400 for 15 minutes.

Step 7

Whisk together your glaze (it'll resemble a sugary paste) and add to your veggies. For roasted veggies I just toss it all into a bowl and mix well. For the stovetop method, simply add it to the sauté pan and mix it all up while the veggies are still hot.

Step 8

Add in your orange segments and gently mix to distribute. Dive in while it's hot!