Name: Roasted Brussels Sprouts with Bacon and Oranges
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb Brussels sprouts (about 2 cups); 2 tablespoons olive oil; 3-4 slices bacon; 2 Sumo Citrus®; 1/4 cup tahini; 2 tablespoons maple syrup; Salt; Pepper; Shredded parmesan cheese (fresh parsley to top)

You have to try this delicious side dish. It’s full of so many amazing textures and flavors.

I’ll admit, I’m a big easy side dish kinda girl.

I usually throw some veggies in the air fryer or the oven to roast with oil, salt and pepper and call it a day.

But occasionally, I get a little bored and want to mix things up. While I’m all about simple, I’m also all about delicious – and having a delicious side dish like this on hand is such a treat.

It starts with crispy Brussels sprouts. Tip: if you leave your baking sheet in the oven while the oven is preheating and then put the Brussels on to roast, they’ll get extra crispy.

Bacon is also cooked in the oven. I know there are a lot of ways to cook bacon, but I like that this makes it super simple and cooks everything in the oven together.

Then, orange segments are added. I used Sumo Citrus – one of the sweetest citrus there is. If you haven’t tried it yet, it’s beyond! It’s only in season January-April though, so if you can’t find it, any type of citrus will work.

Freshly shaved parmesan cheese is added on top for an awesome salty and savory addition.

And lastly, everything can be dipped in the most dreamy maple tahini dressing. It’s made with just tahini, maple syrup and orange or lemon juice. I could literally drink it!

The combination of flavors is SO GOOD and satisfying. You’ve got salty, crunchy, sweet, juicy, savory, the works.

You could even add some protein on top and call it a full meal!

I know you’re going to love this one.

Preheat oven and cut Brussels sprouts

Preheat the oven to 450 F. Line a baking sheet with foil (you will need another baking sheet too that doesn’t require foil).

Trim Brussels sprouts and cut in half lengthwise, removing any tough or brown outer leaves. Add to the baking sheet without the foil. Toss with olive oil, salt and pepper.

Cook the Brussels and bacon

On the baking sheet with foil, line up the bacon.

Place both baking sheets in the oven and cook for 12-15 minutes, flipping the bacon halfway.

Slice the citrus

While Brussels sprouts and bacon are cooking, slice 1 Sumo Citrus and half of another into thin slices, then cut into quarters. Remove the peel and set aside.

Toss and garnish

Prepare the dip. Combine tahini, maple syrup, juice of the remaining 1/2 Sumo Citrus until smooth. Add water to thin. Set aside.

Once the Brussels and bacon are done cooking, add them to a bowl. Mix with the quartered Sumo Citrus and top with parmesan cheese and fresh parsley.

Notes

Cooking: Because each oven is different, be sure to watch to make sure your Brussels and bacon don’t burn. I found about 12-15 minutes to be the sweet spot, but some ovens may require more or less time.
Brussels sprouts: Try putting your baking sheet in the oven while it’s preheating, and then add the Brussels sprouts to the hot baking sheet. It helps to make them super crispy.
Bacon: Swap bacon with turkey bacon if that’s your preference. To make this dish vegetarian, try adding super crispy bacon or smoky mushrooms.
Storage: Store roasted Brussels and bacon in airtight container in the fridge for 4-5 days. You can also make the maple tahini ahead of time and store in an airtight container in the fridge for 4-5 days. When you’re ready to eat, add the oranges and mix everything together.

Course: Side Dish