1 Large navel orange peeled, halved, then cut into thin slices
3 Tbs dried tart cranberries, chopped
2 Tbs roasted & salted pumpkin seeds
Method:
Heat oven to 180 C and place a pan of hot water in the bottom of the oven, to help prevent the sprouts from becoming tough.
Toss sprouts with oil, sprinkle with salt, and spread out on 2 baking sheets. Roast 15 minutes. Turn sprouts and continue cooking for another 10 minutes or until browned and crisp.
Dressing: In a large bowl whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water, if necessary, a teaspoon at a time until consistency is like creamy salad dressing, then whisk in hot sauce.
Remove sprouts from oven, add to the bowl with the dressing and toss well. Add orange slices, cherries and pumpkin seeds and toss gently. Serve warm or at room temperature.
