Place the prepared Brussels sprouts onto a baking sheet. Drizzle with olive oil and then sprinkle with salt, pepper, and cayenne pepper. Toss the Brussels sprouts with your hands to make sure they are evenly coated. Then arrange them cut side down onto the baking sheet. Roast for 15 mintes.
Remove from the oven and mix in the sliced apple, dried cranberries, and chopped pecans. Roast for an additional 10 minutes.
*I really enjoy this creole seasoning. If you don't not have this on hand, cayenne pepper is a great alternative. I would use about 1/4 teaspoons. Adjust to taste.
**I will be sharing my Homemade Red Wine Vinaigrette recipe with you soon.