Brussels Sprouts with Oranges and Bacon
Small thin-skinned oranges work best here. Look for organic, as you are going to want to eat the whole fruit. The combination of sweet orange, lightly smoky bacon, and caramelized brussels sprouts is absolutely addictive.
- Total Time:
- Servings: 6
Photography: Bryan Gardner
Source: Martha Stewart Living, October 2016
- 1/3 cup extra-virgin olive oil, plus more for brushing
- 2 small oranges, cut in half, then into 1/2-inch slices
- Kosher salt
- 3 to 4 strips thick-cut bacon, cut into 1/4-inch pieces (1 cup)
- 1 1/2 pounds brussels sprouts, trimmed and halved
Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Add oranges, in a single layer, turning to coat. Season with salt and drizzle with 1 tablespoon oil; roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.
Toss brussels sprouts with remaining 4 tablespoons oil; season with salt. Add to baking sheet; toss to combine. Roast, tossing once, until sprouts are tender and browning at edges and oranges are deeply caramelized, 25 to 30 minutes more.