Instructions

• Preheat the oven to 390°F (200°C).
• Trim any dry ends from the 200 grams Brussels sprouts and cut each sprout in half. Rinse the 10 new baby potatoes, then cut each into quarters so pieces are roughly similar in size.
• Drain the 50 grams sweet dried cranberries (soaked in water) and pat them dry with a clean towel or paper towel.
• In a large bowl, combine the halved Brussels sprouts and quartered potatoes with 2 tbsp olive oil, ½ tsp salt, and ½ tsp ground black pepper. Toss until everything is evenly coated.
• Spread the vegetables in a single layer on a baking tray, giving the pieces space so they roast rather than steam. Scatter the drained cranberries over the vegetables.
• Roast in the preheated oven for about 25 minutes. Check for tenderness and browning—potatoes should be nearly golden.
• Remove the tray from the oven, drizzle 1 tbsp runny honey or agave syrup over the vegetables, toss gently to coat, then return to the oven and roast an additional 5–7 minutes until the potatoes are golden brown and the Brussels sprouts are tender and caramelized at the edges.
• Remove from the oven and serve warm.