Ingredients

1lb fresh Brussels Sprouts, halved lengthwise
½ cup dried cranberries
½ cup orange juice (fresh squeezed or at least not from concentrate preferred)
½ stick/¼ cup organic salted butter (vegans use ¼ cup Earth Balance spread)
3 shallots, thinly sliced
Extra-virgin olive oil
1 tbsp maple syrup
Sea salt and freshly ground black pepper

Method

Cover dried cranberries with orange juice. Refrigerate overnight to allow cranberries to absorb juice. Do not drain.

Preheat oven to 200C/400F. Place Brussels sprouts on a large baking pan, cut side up. Lightly brush cut surfaces with olive oil. Add salt and pepper to taste and roast until browned in spots and slightly crisp around edges, checking every 20 minutes for doneness.

In a heavy skillet over medium-high heat, quickly caramelise the shallots in butter, stirring constantly to keep butter from being absorbed fully. Turn heat down to medium low and add cranberries and orange juice, maple syrup and black pepper to taste. Heat just until warm and remove from heat.

Place hot Brussels sprouts in serving dish and spoon sauce over.