1/3 cup fresh orange juice, juice from 1 small orange
3 teaspoons orange zest, reserve 1 teaspoon for garnish
2 tablespoons olive oil
1 tablespoon honey
1/4 - 1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 tablespoon salted butter
1/2 cup pine nuts
1/2 cup dried cranberries
Preheat oven to 400º F. Rinse brussels sprouts, then trim off the ends and any discolored leaves. Set aside. In a large bowl whisk to combine the orange juice, orange zest, olive oil, honey, salt, and pepper. Add the brussels sprouts and toss to coat thoroughly. Pour them onto a baking sheet with edges and roast in a preheated oven for 30-40 minutes, or until tender. Toss the baking sheet occasionally to brown evenly and avoid burning. In a small pan over medium-high heat melt the butter. Add the pine nuts, stir and toast until golden brown. Set aside. Put the hot roasted brussels sprouts into a bowl, add the dried cranberries and toasted pine nuts and stir to combine. Garnish with the reserved orange zest.