• 1 pound Brussels sprouts, trimmed and shaved thin
  • 1 navel orange, zested and cut into wedges
  • 2 pears, cored and cut into ½-inch cubes
  • ½ cup pecan halves, gently broken by hand
  • ¼ teaspoons pumpkin spice
  • ¼ teaspoon paprika
  • Kosher salt and black pepper
  • 1 to 2 tablespoons olive oil
  • ¼ cup dried cranberries
Serves: 4 to 6

Preheat oven to 425˚F. In a large bowl, combine Brussels sprouts, orange zest, pears, pecans, pumpkin spice, paprika, 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, 22 to 25 minutes. Transfer to a serving bowl, top with dried cranberries, spritz with orange wedges and serve warm.