Roasted Brussels Sprouts with Cranberries and Orange Vinaigrette

Roasted Brussels Sprouts with Cranberries and Orange Vinaigrette

A seasonal twist on traditional roasted Brussels sprouts!


  • 16 oz bag North Bay Produce Brussels Sprouts (sliced in half and tossed in 2 TBLS olive oil)
  • ¼ cup Marcona almonds (or slivered almonds, toasted)
  • ½ cup North Bay Produce Dried Cranberries
  • ½ cup gorgonzola cheese (crumbled)

Dressing Ingredients:

  • ¼ cup white wine vinegar
  • ½ cup olive oil
  • 1 TBLS dry mustard powder
  • 3 TBLS maple syrup (or honey)
  • 1 clove garlic (minced)
  • ¼ tsp dried oregano
  • Juice of one orange
  • Zest of one orange (minced)
  • Salt and pepper (to taste)


Step 1. 

Preheat oven to 425F and line baking sheet with parchment paper, set aside. Place halved Brussels sprouts on baking sheet and bake for 20-30 minutes depending how soft you like them. For a quick cook option, Sprouts can be blanched in salted boiling water for 8 minutes or until slightly fork tender. Drain and continue with recipe.

Step 2. 

To make dressing, add all ingredients into a bowl or Mason jar with tight fitting lid and whisk or shake until combined.  Taste and adjust salt, pepper and dry mustard to preferred taste.

Step 3. 

Place cooked sprouts in a large bowl and add dried cranberries. Pour dressing over (some dressing may remain) and toss until coated.  With a slotted spoon place sprouts on serving tray and sprinkle with almonds and crumbled gorgonzola cheese. Serve warm or room temperature.

Sharon's Hint

Make the dressing ahead of time to enhance the flavors!