2½ cups trimmed Brussels sprouts (about 8 ounces), halved lengthwise
2 teaspoons olive oil
¼ teaspoon salt
⅛ teaspoons black pepper
½ teaspoon grated orange rind
2 tablespoons fresh orange juice
1. Preheat oven to 425°F.
2. Place Brussels sprouts in a large bowl. Add oil, salt, and pepper; toss to coat. Place Brussels sprouts in a single layer on a foil-lined baking sheet. Roast for 7 minutes. Turn Brussels sprouts over, using a wide spatula. Bake an additional 7 minutes or until tender and browned.
3. Place Brussels sprouts in a bowl. Combine orange rind and juice in a small bowl. Drizzle juice mixture over Brussels sprouts; toss well.