Roasted Brussels sprouts with seasonal fruit, soy sauce and ginger

One of my New Year's resolutions is to reduce food waste. Nothing makes me more annoyed than to toss perfectly good food out. The problem is, that sometimes I buy or cook too much. Truth is, we like to eat here! Today I found myself with too much fruit salad and a 1/2 a bag of Brussels sprouts. Clearly there was something I could make from these, right?My fruit salad included chopped pineapple, orange sections, red grapes and apples. But if all you've got is apples, dried apricots or pears, try this recipe anyway! The fruit sweetens up the bitter sprouts. Ginger and soy sauce pair nicely with the combination of fruits and vegetables.Ingredients:10-12 fresh Brussels sprouts, sliced1 apple, chopped1/2 cup pineapple pieces1 orange, peeled and sections cut into thirds1/2 cup grapes1 tsp. ginger paste1 tsp. corn or canola oil1 Tbsp. soy sauce1 tsp. chili garlic pasteDirections:

1. Preheat oven to 400 degrees.
2. Combine Brussels sprouts, apples, pineapple, oranges and grapes in a large bowl.
3. In a separate bowl, whisk together ginger paste, oil, soy sauce, and chili garlic paste.
4. Pour soy sauce mixture over the fruit and toss.
5. Line a baking sheet with parchment paper or foil.
6. Spread the sprouts and fruit on the baking sheet in a single layer.
7. Bake for 20-25 minutes until sprouts are crispy.

Makes 6 (1/2 cup) servings.