Ingredients

The following ingredients have 4 Servings
  • 1 pound Brussels sprouts
  • trimmed and shaved thin
  • 1 navel orange
  • zested and cut into wedges
  • ¼ teaspoon smoked paprika
  • Kosher salt and black pepper
  • Olive oil
  • for drizzling
  • 1 pound fingerling or small potatoes
  • halved lengthwise
  • 1 jalapeno
  • sliced into rings

Instruction

  • Preheat oven to 425°F
  • In a large bowl, combine the Brussels sprouts, orange zest, paprika, a pinch of salt and a few hefty grinds of pepper
  • Toss to combine
  • Drizzle with 1 to 2 tablespoons olive oil and toss again
  • Line a baking sheet with non-stick aluminum foil
  • Drizzle lightly with olive oil and add salt and pepper to the pan
  • Add potatoes cut-side down
  • Spread Brussels sprouts mixture on top, then scatter with jalapeno slices
  • Roast until bright and golden, 30 to 35 minutes
  • Transfer to serving bowl and spritz with orange wedges to serve