28 oz fresh Brussels Sprouts
8 oz whole cranberries (fresh)
1/2 cup pecans
1/4 cup olive oil
1 Tbsp pure maple syrup
1/2 tsp orange extract (optional)
Preheat oven to 400 degrees.
Wash and drain Brussels sprouts and cranberries.
Slice Brussels sprouts in half. Add to a large oven safe baking dish with cranberries.
Whisk olive oil, maple syrup, and orange extract. Drizzle over the Brussel sprouts and cranberries and mix well, tossing to coat. Sprinkle with sea salt and cracked black pepper.
Roast for 15 minutes, stir. Roast another 15 minutes, stir. Taste to see if tender enough. If not, roast another 5-10 minutes.
Meanwhile, toast the pecans in a dry skillet over low-medium heat until toasted. Turn off and let sit.
Sprinkle nuts or seeds over the Brussels Sprouts before serving.