Sweet and Tangy Brussels Sprouts


1.5 lb Brussels sprouts, halved
1 Tbs. olive oil
½ tsp. salt
1/4 tsp. pepper
3 Tbs. Darbo wild lingonberry Sauce
⅓ cup balsamic vinegar
1 tsp. soy Sauce
¼ cup fresh squeezed orange Juice
Zest of half an orange (approx 1 tsp.)
1 tsp. Aleppo pepper


Preheat the oven to 450°F. Place the sheet pan in the oven for 10 minutes. Toss the Brussels sprouts with the olive oil, salt and pepper. Place the Brussels sprouts on the sheet pan cut side down. Roast for 10 minutes, stir, and continue roasting for 5-10 minutes until browned. While the Brussels sprouts are roasting, add the remaining ingredients to a small saucepan. Bring the sauce to a boil and reduce the heat to medium low. Simmer until the sauce is thickened, about 10-12 minutes. Drizzle the sauce on the Brussels sprouts and sprinkle with additional Aleppo pepper.

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