If you take the time to separate a few of the sprouts into leaves, you will be rewarded with crunchy, almost burnt bits along with the softer caramelized sprouts. You may find you want to make a whole tray of them. See ya later, kale chips!
Ingredients
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⅓ cup extra-virgin olive oil, plus more for brushing
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2 small oranges, cut in half, then into ½-inch slices
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Kosher salt
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3 to 4 strips thick-cut bacon, cut into 1/4-inch pieces (1 cup)
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1 ½ pounds brussels sprouts, trimmed and halved
Description
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Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Add oranges, in a single layer, turning to coat. Season with salt and drizzle with 1 tablespoon oil; roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.
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Toss brussels sprouts with remaining 4 tablespoons oil; season with salt. Add to baking sheet; toss to combine. Roast, tossing once, until sprouts are tender and browning at edges and oranges are deeply caramelized, 25 to 30 minutes more.
