1 1/2 lb Brussels sprouts, halved
1 onion, cut into half moon slices
juice and zest of 1 tangerine
2 tangerines*, peeled and quartered
freshly ground black pepper
Preheat oven to 375. Line a baking sheet with parchment paper. Arrange the onion, Brussels sprouts and tangerines in a single layer. Drizzle with tangerine juice and olive oil, sprinkle with zest, salt and pepper. Bake for 20 minutes or until the sprouts are crispy and browned and the tangerines are slightly caramelized.
*I used juicy Fall Glo tangerines but any variety would work!