Recipes Ingredients Meat & Poultry Pork Recipes Brussels Sprouts with Oranges and Bacon 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 15 mins Total Time: 1 hr 10 mins Servings: 6 Small thin-skinned oranges work best here. Look for organic, as you are going to want to eat the whole fruit. The combination of sweet orange, lightly smoky bacon, and caramelized brussels sprouts is absolutely addictive. Ingredients ⅓ cup extra-virgin olive oil, plus more for brushing 2 small oranges, cut in half, then into ½-inch slices Kosher salt 3 to 4 strips thick-cut bacon, cut into 1/4-inch pieces (1 cup) 1 ½ pounds brussels sprouts, trimmed and halved Directions 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. 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. Cook's Notes 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! Originally appeared: Martha Stewart Living, October 2016 Rate It PRINT