Preheat the oven at 220 °C / 430 °F.
Remove the outer leaves of the sprouts and cut each in half and put them in a large bowl.
Spread the sprouts out on a lined baking sheet and make sure it is only one layer and top them with the orange slices and the orange zest. Bake for about 20-25 minutes until the brussel sprouts are tender and crisp. Flip the sprouts every 5 minutes so they are cooked evenly.
Remove them from the oven and sprinkle them with 2 Tbsp of BEDDA Granvegano so it melts while the sprouts are still hot.
Serve warm with some extra BEDDA Granvegano and use the BEDDA Hollandaise for dipping.
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