Cranky Brussels sprouts meet nicey-nice clementines

It seems you can't enter a supermarket this time of year without facing a mountain of crated clementines – and buying a box or two. Part of their appeal is that clementines look and taste like little balls of sunshine – especially important during these cloudy, dreary months. While recovering from my surgery and trying to build back my appetite, these petite orange gems have consistently appealed to me: super sweet, easy to peel, and loaded with healing vitamin C.

I'm not one for cutesy recipe names. But I hope you'll indulge me just this once as I pair the sweet clementine with the cantankerous Brussels sprout. Even though Brussels sprouts can be assertively bitter, a shot of clementine juice subtly tempers and brightens the strong flavor of these mini cabbages. These make a great side, but I also love them served at room temperature, tossed in a green salad. This is a low-fat recipe.

Hint: To quickly juice the clemmies, wash your hands, put on an apron, and give them a gentle squeeze. Speaking of aprons, don't forget to enter my retro apron giveaway contest!

Darling Brussels Sprouts [Clementine-Infused Brussels Sprouts] 

• 3 cloves of garlic, sliced
• About 1/2 cup clementine juice [From about 4 clementines]
• 1 T soy sauce
• 1 tsp olive oil
• 1/4 cup veggie broth, white wine, or water, in order of preference
• Fresh ground pepper, to taste
• 1 pound Brussels sprouts, trimmed and halved

Preheat the oven to 425 degrees. Mix the first 6 ingredients in a 9 x 13 inch roasting dish. Let marinade sit for about 10 minutes, while you clean the Brussels sprouts. [You can make the marinade up to a day before. The longer it sits, the better.]

Toss the sprouts in the marinade, mixing well and ensuring all sprouts are covered and glossy. Bake for 20-30 minutes, checking every 5 minutes until sprouts are tender crisp.