Oven-Roasted Brussels Sprouts

Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; set aside. Trim stems and remove any wilted outer leaves from Brussels sprouts. Halve sprouts lengthwise.

Place Brussels sprouts in the prepared baking pan. Drizzle with oil and sprinkle with salt and cayenne pepper; toss well to combine.

Roast, uncovered, for 15 minutes. Stir in apple, dried cherries, and pecans. Roast, uncovered, for 5 to 10 minutes more or until sprouts are crisp-tender and lightly browned. Drizzle with vinaigrette; toss gently to coat.