I have so many things to say about brussels sprouts and I have no idea where to begin. I know where to end and that’s the part we give you a really wonderful and easy recipe for the brussels sprouts this holiday festival. To be true, at first I’m worried to handle these little guys but sooner or later I just love them. And, here is the list of reasons why I love Brussels sprouts so much:
- I first ate a brussels sprouts dish was back in a Christmas gathering 3 years ago. It flavour just surprising, I never ate such thing before. Alright, I will not lie to you, I had attached by their look since they like look miniature cabbages. I love beautiful things.
- When I first get to know, they did got me into lots of trouble! Since they are less juicy that cabbages, it was quite difficult to cook them, however, if you cook them well they do have lots of potential in all ways.
- Don’t you agree that brussels sprouts have the most adorable look ever? Despite, they are small in size yet they could bring out so many flavors in various ways.
- I like them because, brussels sprouts can make into different dishes – boiling, steaming, stir-frying, grilling, or roasting. And my favourite ways of making it are both stir-frying and roasting.
- It is interesting to study their origins as well, brussels sprouts from New Zealand are smaller in sizes and lighter in their greens while the Netherlands ones are bigger in sizes and have darker leaves.
- I love brussels sprouts so much. I could eat it every day.
That’s is why this Christmas how could we left out Brussels Sprouts with Oranges and Bacon!
Brussels Sprouts with Oranges and Bacon – it has been on of my favourite warm salad these days. I came to enjoy the sweetness from the orange and the fragrant from the bacon. With these two combinations, the brussels sprouts just taste fantastic. They have it own explode flavour, that you can’t stop having it.
Even it is a salad dishes but, we highly suggested to serve it while piping hot, as they will taste better while it is hot!
- 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 220 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 caramelised, 25 to 30 minutes more.