Roasted Brussels Sprouts with Bacon-Citrus Toss

Number of servings

ingredients

  • 6 cups trimmed brussels sprouts (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 0.25 teaspoon salt
  • 0.25 teaspoon fresh ground black pepper
  • 3 strips bacon
  • 1 tablespoon brown sugar
  • 1 Sunkist® Meyer lemon, zested and juiced
  • 1 Sunkist Minneola tangelo, zested and juiced

PREP TIME

Preparation: 10 minutes

Cooking: 30 minutes

Directions
  1. Preheat oven to 425°F.
  2. In a large bowl, toss brussels sprouts with olive oil, salt and pepper.
  3. Transfer brussels sprouts to a rimmed baking sheet and roast about 30 minutes, until tender.
  4. Meanwhile, cut bacon strips into thin slices. Toss in a medium skillet and cook about 5 minutes, until crispy.
  5. Add brown sugar and freshly squeezed Sunkist® Meyer lemon and Minneola tangelo juices to the skillet.
  6. Increase heat to high and let mixture reduce by half. Be careful to not burn.
  7. When brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon-citrus mixture, and toss together with reserved freshly grated zests before serving.