Hale Groves Brussels Sprouts with Oranges and Bacon

The Hale Groves Team
cooked brussels with oranges

Prep time:

Cook time:


Brussels Sprouts have always adorned well set tables at holidays like Christmas and Easter, but recently this delicious vegetable has become a favorite side dish for any occasion. Zesty oranges and smoky bacon add layers of flavor to this easy-to-make dish. The next time you need a veggie side dish to complement your grill night, try these Brussels Sprouts with Oranges and Bacon and get ready to serve seconds.

Thin-skinned oranges work well here, so Tangerines, small Navels, and Honeybells are ideal choices. You will be slicing them thin and cooking them with the skin on, which is then eaten. Cooked orange skin is tender and delicious and will surprise everyone who may be trying it for the first time. Use your favorite bacon and read through the recipe first for sure success. Gather these fresh ingredients and make this tasty recipe today.

2 small Oranges, cut in half, seeded, and cut into thin slices
4 slices of Bacon, cut into ¼-inch pieces
1 ½ pounds of Brussels Sprouts, trimmed and halved
Olive Oil


Preheat oven to 425ºF. Place orange slices in a single layer on an oiled, rimmed cookie sheet, and brush each slice with olive oil. Season with salt and roast for 15 minutes. Add bacon spread evenly over the orange slices, and cook for 10 to 12 minutes, until bacon is done and crisp.In a mixing bowl combine the Brussels Sprouts, 4 tablespoons of olive oil, and 3 to 4 pinches of salt. Toss well and transfer to the cookie sheet with the oranges and bacon and roast for 30 minutes, tossing once or twice, until the Brussels Sprouts are browned and tender and the oranges are caramelized. Serve hot and enjoy.

Use a deep-rimmed cookie sheet to hold all of the drippings and juices.
This recipe can also be made in a cast iron Dutch oven over an open fire.
Peel several sprouts down to separated leaves before cooking to add extra crunch.

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