This recipe was much different from how I normally make Brussels. It was much milder but I felt that they tartness of the oranges really played well with the bitterness of the Brussels.
My dinner: Brussels, Mac n' Cheese, and spiced potatoes. If you're looking for a new vegetable side dish, I would recommend trying this.
Blood Orange Roasted Brussels Sprouts – serves 4 to 6 as a side dish
- 1 pound fresh Brussels sprouts – ends trimmed and sprouts cut in half (or quartered if on the big side)
- 1 1/2 tbsp. extra virgin olive oil
- 1 medium blood orange – cut in half
- kosher salt and fresh ground pepper, to taste
- Preheat your oven to 400 F. Place your cast iron skillet or roasting dish in the oven to heat up while you prep your ingredients.
- Take one cut half of the blood orange and cut that one in half horizontally – this will give you a flat edge to cut your orange on & stabilize it. Slice it into 1/4″ half-moon shaped pieces. If this is too fussy for you, cut them thinly however you’d like. The thinner, the more tender they’ll get if you plan on eating the citrus.
- In a large mixing bowl, combine the halved Brussels sprouts and the olive oil. Toss the Brussels together with the oil to combine then stir in the sliced blood orange. Take the reserved half and zest it into the bowl. Once zested, juice that half into the bowl (using a squeeze juicer or avoiding the seeds with your fingers) and discard. Toss to combine this all together and sprinkle with salt & pepper.CAREFULLY remove the preheated pan from the oven (use a mitt or towel, please!) and pour the Brussels into the pan. Roast for 20-25 minutes, stirring once mid-way through, until the sprouts are tender and have some char & caramelizing on the leaves. Once removed from the oven, these can be served immediately or at room temperature.
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