Citrus Roasted Brussels Sprouts are a delicious side for the holidays! This zesty 4-ingredient recipe is ready in about 30 minutes!
When people say they don’t like Brussels sprouts, they just haven’t had roasted Brussels sprouts. These Citrus Roasted Brussels Sprouts are delicious and nutritious, oven-roasted in oil and orange juice with a little orange zest for a twist on the traditional side dish. Pair it with this Roasted Cauliflower for a healthy dinner with tons of flavor.
CITRUS ROASTED BRUSSELS SPROUTS
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This Brussels sprouts recipe came from one of those magazines you only see at Christmas that has so many great holiday recipes. I looked all over my house and couldn’t find it to give better credit or even to get the recipe so… this version is what I remember and just as delicious.
I will be making this on Thanksgiving because it’s so simple! I can prep everything and get it ready to go in the oven early so once the turkey is done I can roast these. That way they’re nice and hot when we sit down to eat. Try these out this year and let me know what you think.
I absolutely love the zing of the orange zest and juice, but you can swap out for lemons if you’re fresh out of oranges!
The key to this recipe is how long to roast Brussels sprouts in the oven. If you roast them too short, they’ll be tough. Too long and they’ll be mush. Test your roasted Brussels sprouts with a fork to ensure they’re ready!
How to Roast Brussels Sprouts
- First, preheat your oven to 425 degrees F. You want a super hot oven to get that crispy outer layer and a tender inside.
- Then, wash your Brussels sprouts thoroughly, scrubbing all the loose dirt off. Trim off the bottoms, remove the outer leaves, and cut the sprouts into quarters.
- Next, put the sprouts in a baking dish with the oil, zest, juice, salt, and pepper. Mix well and put it in the oven.
- Finally, roast them for about 20 minutes, stirring halfway, until the sprouts are fork-tender.
No matter your ingredients, this is a standard process for roasting the perfect Brussels sprouts every time. If you do a dry roast with just oil and seasonings, watch for the sprouts to turn slightly brown and crispy.
How to Prepare Brussels Sprouts
Growing up my dad loved Brussels sprouts, but I was not a fan. I wasn’t a picky eater – my mom used to feed me pig’s feet and I liked it! But when I was eating Brussels Sprouts, they always tasted bitter to me. Then, I discovered the secret is to quarter them!
When they’re quartered then cooked, they have a much better flavor. I used to make them with bacon and that’s a big hit. This roasted Brussels sprouts recipe, though, has a sweet citrus flavor, and I think it goes better at the holidays, especially with my stuffing with dried cranberries!
How to Cook Brussels Sprouts
When it comes to Brussels sprouts, there’s no way you can’t cook them. Some people even enjoy them raw in a salad!
Most people know the steamed version, but it’s probably my least favorite way to cook Brussels sprouts. For people who say Brussels sprouts are smelly, this is probably why.
Sautéed Brussels sprouts are also a great way to have a crispy, caramelized side dish in less than 20 minutes. These are great in a cast-iron skillet or stainless steel pan. I don’t use nonstick pans for this method because they don’t get as crispy.
How long to roast Brussels Sprouts in the Oven
My favorite way to make sprouts is to roast them. Roasted Brussels sprouts have a rich flavor and can be mixed with so many ingredients to perfectly pair with any dishes.
The question is always how long to roast Brussels sprouts in the oven.
The answer depends on size, but the cooking time falls somewhere between 15 and 30 minutes on average. Quartered sprouts will cook faster than whole ones.
More Amazing Holiday Side Dishes
- Apple Pecan Brussels Sprouts Salad
- Brown Sugar Cranberry Sauce
- Sweet Potato Casserole
- French Onion Scalloped Potatoes
- Pear Pomegranate Stuffing
- Green Bean Casserole
- More HOLIDAY recipes…
Tools used to make this Citrus Roasted Brussels Sprouts recipe
Microplane: A zester is great for cocktails, but I prefer to use a Microplane for citrus zest in food. It covers the surface of lemons, limes, oranges, and more with ease and gives you tons of delicate flavor.
Baking dish: When you’re roasting or baking anything with liquid, you need a dependable baking dish with tall sides.
*This post originally posted on 11/12/2012.
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 2 oranges zested and juiced
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the oven to 425 degrees F.
- Wash Brussels sprouts and pat dry. Cut off the bottoms, and then cut each sprout into quarters.
- Place Brussels sprouts into a 9-inch x 9-inch baking dish.
- Add olive oil, 1 tablespoon orange zest, juice from both oranges, salt, and pepper to the sprouts. Mix to coat.
- Place in oven and roast for 10 minutes. Carefully stir and return to oven to roast for 10 more minutes.
- Remove from oven when sprouts are fork-tender. Serve warm. Garnish with extra orange zest if desired.
Nutrition
