Orange Glazed Salmon with Cranberry Brussels Sprouts & Sweet Potatoes

Directions

1. Preheat the oven to 425°F and line two sheet pans or use one large pan as needed.
2. Wash the Brussels sprouts, sweet potatoes, and any citrus you’ll use, then dry them well.
3. Zest one orange and set the zest aside for the glaze.
4. Coarsely chop the dried cranberries and measure them into a bowl.
5. In a bowl, whisk together balsamic vinegar, honey, olive oil, salt, pepper, cranberries, and half of the orange zest.
6. Trim the outer leaves and stems from the Brussels sprouts, halve them lengthwise, then toss them in the vinegar mixture until coated.
7. Spread the Brussels sprouts in an even layer on one half of a sheet pan.
8. Cube the sweet potatoes into ½-inch pieces, drizzle with olive oil, salt, and pepper, then spread them on the other half of the pan with the sprouts.
9. Roast until the vegetables are tender and caramelized, about 20 minutes, tossing once halfway through.
10. Meanwhile, juice half of an orange and slice the other half into rounds. Whisk the orange juice with the remaining zest, more honey, salt, and pepper.
11. Line a second sheet pan with foil and place the salmon fillets skin-side down in the center. Drizzle with the orange-zest glaze and top with orange slices. Bake until the salmon is cooked through, about 12–14 minutes.
12. To serve, divide the salmon and roasted vegetables between plates and spoon any warm orange glaze over the top.