Side dishe for 6

Roasted Brussels Sprouts with Cranberries with cranberry sauce

Name: Roasted Brussels Sprouts with Cranberries with cranberry sauce
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 22 1/2 brussels sprouts; 2 cups fresh cranberries; 1 1/2 cups mandarin or clementine segments; 1/4 tsp sea salt; black pepper (optional); 1 1/2 tbsp blood orange olive oil; 1/2 tbsp honey; 1 1/2 tsp brown sugar; 1 pinch salt

$4.56for 430 minServes 6

Brussels sprouts and cranberries roast until tender, then get tossed with clementines, honey, brown sugar, and citrus oil.

Roasted Brussels Sprouts with Cranberries with cranberry sauce

Photo: peasandcrayons.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Brussels sprouts, 1 lb$3.49/lb typical	1 lb	$3.43Typical price
	Cranberry sauce, 18 oz$0.12/oz typical	18 oz	$2.16Typical price
	Oranges, 0.55 lb$1.49/lb typical	0.55 lb	$0.84Typical price
Total for the servings shown		$6.85

Pantry staples you likely have

Salt and pepperOlive and cooking oilHoney or maple syrupSyrups, molasses, powdered sugar

Not included in the cost.

30 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Dairy-free Gluten-free Budget Side dishes Thanksgiving on a budget Cold-weather comfort Fall Winter

Typical price

$1.14 per serving$4.56 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

22 1/2 brussels sprouts
2 cups fresh cranberries
1 1/2 cups mandarin or clementine segments
1/4 tsp sea salt
black pepper (optional)
1 1/2 tbsp blood orange olive oil
1/2 tbsp honey
1 1/2 tsp brown sugar
1 pinch salt

Steps

Heat the oven to 425 F and halve the Brussels sprouts.
Toss the sprouts and cranberries with olive oil, salt, and pepper on a large baking sheet.
Roast for 20 minutes, stirring once halfway through.
Whisk the blood orange oil, honey, brown sugar, and salt in a small bowl.
Toss the roasted vegetables with clementine segments and the dressing, then serve warm.