Seared Brussels Sprouts with Cranberry Vinaigrette

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INGREDIENTS

  • 450g brussels sprouts, small but stem removed and sliced in half
  • 60ml olive oil
  • Salt and pepper to taste
  • 11ml Ocean Spray® Whole Berry Cranberry Sauce or Jellied Cranberry Sauce
  • Zest and juice of 1 orange
  • 6ml rice vinegar
  • 6ml olive oil
  • 210g grated fresh ginger
  • 20g grated garlic
  • 40g sliced scallions
  • Salt and pepper to taste

DIRECTIONS

Heat a skillet over high heat. Add the olive oil and then quickly add the brussels sprouts (flat side down preferably). Season with salt and pepper and cook for 5-7 minutes turning every few minutes to ensure even cooking. Transfer to a plate and set aside.

Mix the remaining ingredients in a blender and puree until well combined. Drizzle over the brussels sprouts and serve immediately.

Created by Chef Will Gilson from Ocean Spray's Cranberry Chef Collective.

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