• 1 pound Brussels sprouts, trimmed and shaved thin
  • 1 navel orange, zested and cut into wedges
  • Kosher salt and black pepper
  • 1 to 2 tablespoons olive oil
Serves: 4 to 6

Preheat oven to 425°F. In a large bowl, combine Brussels sprouts, orange zest, a pinch of salt and a few hefty grinds of pepper. Toss to combine. Drizzle with olive oil and toss again.

Spread Brussels sprouts mixture on a foil-lined baking sheet. Roast until bright and golden, 20 to 25 minutes. Transfer to a serving bowl and spritz with orange wedges to serve.