Order Your Almanac Today!

Brussels Sprouts With Bacon and Orange

Photo Credit
Lori Pedrick
The Editors
Yield
6 servings
Category
Vegetables
Course
Side Dishes
Occasions
Christmas
Thanksgiving
Preparation Method
Roast
Credit
Jennifer Miessau
Print Friendly and PDF

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.

See more winning recipes using oranges!

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.

About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Martha (not verified)

4 years 1 month ago

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.

Jess (not verified)

2 years 5 months ago

Thank you for sharing this! I am so mad at these recipes that do this! I’ve ruined two pans one with a Brussels sprout recipe that included something sweet like this and once with a bang bang cauliflower recipe. They are expensive pans too!

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.

Lia Strucich (not verified)

4 years 11 months ago

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?

The Editors

4 years 10 months ago

Hi, Lia. You can peel them if you wish but leaving the rinds on gives a pleasant chew.