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 pigs feet and I liked it) but Brussels Sprouts always tasted bitter to me. Then I discover that the secret is to quarter them. When they’re quartered and then cooked they have a much better flavor. I used to make them with bacon and that’s a big hit also but this recipe has a citrus flavor and I think it goes better at the holidays, especially with my stuffing with dried cranberries! This recipe came out of 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 now not the same but was 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 just throw it in. 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.
- 2 lbs of Brussels sprouts
- 2 T olive oil
- 1 T orange zest
- 2 oranges
- 1 t salt
- 1 t pepper
- Preheat the oven to 425
- wash the Brussels sprouts, cut off the bottom and then cut into quarters
- place in a baking dish
- add oil, orange zest, juice of two oranges, salt and pepper and mix
- place in oven and cook for 10 min then stir and cook for 10 more min
- remove from oven when sprouts are fork tender
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