Chop onion and add to a saute pan sprayed with cooking spray. Cook 5 minutes. Add the juice of the tangerines. Cut off the ends of the brussels sprouts and halve or even quarter the larger ones. Add these and the dried cranberries to the pan. Use salt and pepper to taste.
Cover the pan and cook on a medium to low heat until the brussels sprouts are tender, about 20 minutes. If you need more liquid, add a little water. Taste, adjust seasonings, and serve.
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