Pan Roasted Brussels Sprouts with Cranberries and Walnuts

Ingredients

• Brussels sprouts
• Orange
• Dried cranberries
• Walnuts
• Olive oil
• Salt

Instructions

1. Prep the sprouts: trim the core, peel off any dry outer leaves, and slice in half.
2. Blanch the sprouts in boiling water for three minutes.
3. Immediately transfer the sprouts to an ice bath to stop the cooking process and retain their vibrant green color.
4. Toast the walnuts in a dry pan over medium-low heat until fragrant.
5. In a small bowl, combine orange zest, orange juice, olive oil, and salt.
6. Add the blanched and drained Brussels sprouts and toasted walnuts to the dressing.
7. Toss to coat everything evenly.
8. Pan-roast the sprouts for 3-5 minutes until caramelized.
9. Serve hot and enjoy!