`Roasted Brussels Sprouts with Candied Orange, Honey, Olive Oil - Olive Oil Times

Roasted Brussels Sprouts with Candied Orange, Honey, Olive Oil

These sweet and savory Brussel's make the perfect side dish for your next holiday pot-luck or get-together. Don't be intimidated by these tiny cabbages, just make sure to give them a nice roast and top liberally with the candied orange for a delicous citrus note.
By Paul Kostandin
Nov. 5, 2020 12:06 UTC

With hol­i­days rapidly approach­ing, it’s impor­tant to have a few go-to side dishes for the occa­sional pot luck or hol­i­day get-together. These Brussels sprouts have absolutely become my 1‑stop, quick and easy side dish for every time of gath­er­ing, espe­cially once the weather starts to cool down and peo­ple are crav­ing heartier fla­vors.

Brussels sprouts often get a bad rap and thats because they are essen­tially tiny cab­bages and as such need a pretty decent amount of sea­son­ing to make their nat­ural awe­some­ness shine! I like to use them in dishes that fea­ture both sweet and salty fla­vors, help­ing round out the nat­ural bit­ter­ness of these baby cab­bages.

For this recipe try to go with a lighter fruiter extra vir­gin olive oil that will pair well with the honey and can­died orange. You can make the can­died orange well in advance, I like to keep some on hand to add to my sal­ads or dessert cre­ations as a gar­nish and cit­rusy excla­ma­tion point!


Roasted Brussels Sprouts with Candied Orange, Honey, Olive Oil

Course: SidesCuisine: American, French, MediterraneanDifficulty: Easy


Prep time


Cooking time



These sweet and savory Brussels make the per­fect side dish for your next hol­i­day potluck or get-together. Don’t be intim­i­dated by these tiny cab­bages, just make sure to give them a nice roast and top lib­er­ally with the can­died orange for a deli­cious cit­rus note.


  • For the Brussels sprouts
  • 1.5lbsBrussels sprouts, cut in half

  • 1cupextra vir­gin olive oil

  • 1cupsliced onion

  • 1/2cup honey

  • 1/4tspcumin

  • 1tspred pep­per flakes

  • 1tspmus­tard pow­der

  • 1tbspsalt

  • 1tbsplemon juice

  • Candied Orange
  • 1orange

  • 1cupsugar plus more for coat­ing the fin­ished zest

  • 2cupswater


  • To make the can­died orange zest
  • Using a peeler, remove the outer layer of orange zest leav­ing as much white pitch behind as pos­si­ble.
  • Slice the zest into thin sliv­ers and place them in a small sauce pan with the water and 1 cup of sugar.
  • Squeeze the orange juice into the pot and place it on the stove over medium/high heat.
  • Bring the mix­ture to a sim­mer and con­tinue to cook it until the liq­uid has reduced down into a tight syrup and the zest is translu­cent (the syrup should be very thick like corn syrup).
  • Strain the zest away from the liq­uid and toss it in gran­u­lated sugar. Keep adding sugar until each strand of zest is indi­vid­u­ally coated and does not stick to one another.
  • Spread the zest out on a bak­ing sheet and allow it to dry for 1 – 2 hours.
  • Reserve the can­died zest in an air­tight con­tainer until needed.
  • To make the Brussels sprouts
  • In a thick bot­tomed saute pan, heat the olive oil over medium/high heat.
  • Once the oil is hot add the onion and Brussels sprouts to the pan and allow them to sear with­out mov­ing them for 1 minute.
  • Add the salt, cumin, mus­tard pow­der, and red pep­per flakes to the pan and begin to stir reg­u­lary.
  • After the Brussels have caramelized for 8 – 10 min­utes, add the honey and lemon juice.
  • Continue to cook the sprouts for another 2 – 3 min­utes and allow the honey to reduce and coat the sprouts well.
  • Transfer the Brussels to a serv­ing dish and sprin­kle lib­er­ally with the can­died orange zest.

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