Roasted Brussels Sprouts with Candied Orange, Honey, Olive Oil
These sweet and savory Brussel’s make the perfect side dish for your next holiday pot-luck or get-together. Don’t be intimidated by these tiny cabbages, just make sure to give them a nice roast and top liberally with the candied orange for a delicous citrus note.
With holidays rapidly approaching, it’s important to have a few go-to side dishes for the occasional pot luck or holiday get-together. These Brussels sprouts have absolutely become my 1‑stop, quick and easy side dish for every time of gathering, especially once the weather starts to cool down and people are craving heartier flavors.
Brussels sprouts often get a bad rap and thats because they are essentially tiny cabbages and as such need a pretty decent amount of seasoning to make their natural awesomeness shine! I like to use them in dishes that feature both sweet and salty flavors, helping round out the natural bitterness of these baby cabbages.
For this recipe try to go with a lighter fruiter extra virgin olive oil that will pair well with the honey and candied orange. You can make the candied orange well in advance, I like to keep some on hand to add to my salads or dessert creations as a garnish and citrusy exclamation point!
