I was scrolling through my old pictures yesterday when I came across what I believe to be one of the prettiest food photos I’ve ever taken. The green of the brussels sprouts and pink of the oranges vividly contrast with the rustic look of the hot pan, making me want to eat everything in sight.
But enough about the photo, back to the food.
I made this dish last winter when blood oranges were abundant at the grocery store. Although it may not be winter yet (not trying to rush things here), keep this recipe in your recipe box. It’ll keep you warm and healthy all winter. For all of my Bostonians, let’s hope this season’s not as brutal as last year…
Ingredients
- 1 bag of brussels sprouts
- 1 medium to large blood orange
- Olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 400 degrees.
- Cut off the brussels sprouts ends and slice in half.
- Cut the blood orange into four wedges.
- Combine a drizzle of olive oil, the brussels sprouts, a sprinkle of salt and pepper, and the juice from one orange wedge together.
- Cut the remaining wedges into thin slices.
- On a baking sheet, spread out the sprouts and thin slices.
- Bake for about 40 minutes or until crispy.