Photo Credit
Lori Pedrick
Yield
6 servings
Category
Course
Occasions
Preparation Method
Credit
Jennifer Miessau
Using just five ingredients, this roasted Brussels Sprouts dish is totally addictive! The contrasting flavors of sweet orange, lightly smoky bacon, and caramelized Brussels sprouts come together perfectly. Keep in mind that smaller sprouts will cook quicker, so check on them as they roast.
This vegetable side dish was a winner in The 2018 Old Farmer's Almanac Recipe Contest. Thank you to Jennifer Miessau from East Haven, Connecticut.
Ingredients
6 tablespoons extra-virgin olive oil, divided
2 small oranges, cut in half, then into 1⁄2 -inch slices
kosher salt, to taste
3 or 4 strips thick-cut bacon, cut into 1⁄4-inch pieces
1-1⁄2 pounds Brussels sprouts, trimmed and halved
Instructions
1. Preheat oven to 425°F. Brush a rimmed baking sheet with 1 tablespoon of oil.
2. Place oranges in a single layer on prepared baking sheet, turning to coat. Season with salt and drizzle with 1 tablespoon of oil. Roast for 15 minutes, remove from oven, and stir in bacon. Roast until crisp, about 12 minutes.
3. Toss Brussels sprouts with remaining 4 tablespoons of oil and season with salt. Add to baking sheet and toss to combine. Roast, stirring once, for 15 to 20 minutes, or until sprouts are tender and browning at edges and oranges are caramelized.
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After I finished cooking all the ingredients for 45 minutes in a 425 oven everything was a burned mess. After 24 hours my house still smells like burned brussell sprouts.
Hi, Martha. We are sorry to hear that the recipe did not work for you. Oven temperatures can vary depending on model and age of appliance. This recipe was tested personally by us for our recipe contest, so we can vouch for it. If you wanted to try it again, we would recommend reducing your oven's temperature.
Do you peel the oranges before adding to this recipe? It looks like they still have the rind on them in the pictures. Wouldn’t leaving the skin on make it awkward to eat once plated?
Hi, Lia. You can peel them if you wish but leaving the rinds on gives a pleasant chew.
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