Orange Scented Roasted Brussels Sprouts with Pecans

Our weather is turning to be just right for roasting things in the oven. Roasting brings out natural sweetness in Brussels sprouts. I added pecans, dried cherries and cranberries for extra flavor. 

Orange Scented Roasted Brussels Sprouts with Pecans

1 lb. Brussels sprouts, halved
1/4 cup pecans
2 Tbsp dried cherries and cranberries
1 Tbsp olive oil
1 Tbsp butter, melted
1 Tbsp Trader Joe's orange muscat champagne vinegar 
Grated orange zest
Sprinkles of salt and pepper 

Good stuff! Makes great salad dressing, too.

Preheat oven to 400. In a bowl, combine Brussels sprouts, pecans, dried cherries and cranberries. Coat them with olive oil, melted butter, champagne vinegar, salt and pepper. Spread the mixture on a foiled cookie sheet. Bake for 25-30 minutes, turning once. Butter makes it easy to burn. Keep an eye on it. Sprinkle more salt and orange zest.

Caramelized and crunchy outside.

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