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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Wash and dry the fresh produce.

  • 1 orange
  • 1 lb brussels sprouts
  • ½ lb sweet potato

• STEP 3

  Grate zest from the orange.

• STEP 4

  Measure out and roughly chop the cranberries.

  • ¼ cup dried cranberries

• STEP 5

  In a medium bowl, combine vinegar, honey, olive oil, salt, pepper, cranberries, and half of the orange zest.

  • 2 tsp balsamic vinegar
  • 2 tsp honey
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 6

  Remove the outer layer of leaves from the Brussels sprouts, then trim off and discard the stem ends. Halve the sprouts lengthwise and add to vinegar mixture; toss until well coated.

• STEP 7

  Spread out in a single layer on a sheet pan and place in the oven. Roast until tender, about 20 minutes.

• STEP 8

  Peel and cut the sweet potatoes into ½-inch cubes; transfer to a medium bowl. Toss with olive oil, salt, and pepper. Spread out on the same sheet pan as the Brussels sprouts and return to oven to continue roasting.

  • 2 tsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 9

  Halve the orange. Juice half of the orange and slice the other half into rings.

• STEP 10

  Combine orange juice with remaining zest, honey, salt, and pepper.

  • 2 tsp honey
  • 1 pinch salt

• STEP 11

  Line a second sheet pan with aluminum foil. Place the salmon fillets, skin-side down, in the middle of the sheet pan. Drizzle the orange juice mixture over the salmon and top with slices of orange. Place in the oven and bake until salmon is cooked through, 12-14 minutes.

  • ¾ lb salmon fillet

• STEP 12

  To serve, divide salmon and roasted veggies between plates, spoon warm orange sauce over top. Enjoy!