Brussels sprouts are a holiday must-have in our home, but the usual steaming can be boring. Adding sweet-tart dried cranberries and buttery hazelnuts takes them to a new and delicious level.
Pre-heat oven to 400° F.
Clean sprouts by cutting off ends and removing any discolored leaves.
Toss sprouts with olive oil, salt, nuts and cranberries. Pour into a 1-quart baking dish.
Roast, uncovered for 20 minutes.
Combine orange juice and mustard and pour over sprouts. Stir well and put back into oven for 20 minutes longer or until sprouts start to brown and are soft.