It took me a long time to discover the amazingness of Brussels Sprouts. I wasn’t really introduced to them until I was a young adult and then I wasn’t really sure what all of the fuss was about. Seemed like just small cabbages to me and I’ve never really loved cooked cabbage! But then I discovered ROASTED brussels sprouts. And better yet, these Citrus Kissed Roasted Brussels Sprouts… which are a little sweet, a little savory, a little citrus-y, and ALL delicious! Now I’m #teambrussels all the way.
BECAUSE WE LIKE TO BE COMPLETELY TRANSPARENT, WE DID RECEIVE COMPENSATION FROM QUEEN CREEK OLIVE MILL IN EXCHANGE FOR OUR POST. BUT, WE WILL ALSO TELL YOU WE USED QUEEN CREEK OLIVE OILS (AND THEIR OTHER PRODUCTS) LONG BEFORE OUR PARTNERSHIP (BECAUSE WE REALLY LOVE THEM). AS ALWAYS, OUR RECIPES AND OPINIONS ARE PURELY OUR OWN. ALSO, THIS POST MAY INCLUDE AFFILIATE LINKS WHERE WE EARN A SMALL COMMISSION IF YOU BUY THROUGH OUR LINKS AT NO COST TO YOU! THANKS FOR SUPPORTING OUR BLOG!Jump to Recipe
Thanksgiving is a-coming (YAHOO!) and we know you are going to need some great sides to serve your family with the turkey! These Citrus Kissed Roasted Brussels Sprouts not only look beautiful, they also taste amazing. Roasted in Queen Creek Olive Mill’s Arizona Valencia Orange Olive Oil and a touch of maple syrup, and then studded with pomegranate seeds, these brussels sprouts are sure to please.
But first let’s talk about Queen Creek Olive Mill! For the first time ever, we are spending Thanksgiving in Arizona! I’m not quite sure what to think about Thanksgiving in a warm weather climate, as I’m use to snow flurries and sweatshirts, but I’m excited to see how it goes! And I hope to make an in person stop at my favorite family owned Olive Mill while I’m hanging out in the sun! But for all of you who don’t have the option of visiting…Queen Creek ships anywhere in the US (and if it is your first order from them: use code WITHTWOSPOONS for free shipping!). Check out the Arizona Valencia Orange Oil (it’s one of my favorites)!
I’ve also got a few tips on roasting brussels sprouts for you! I find that they taste best when roasted (obviously since this is a roasted brussels sprouts recipe!). But to get a nice crispy exterior, I find that it is best NOT to use parchment paper when roasting them. Turn them cut side down so that they touch the bare sheet pan. And for maximum crispiness, don’t crowd your sheet pan-you don’t want the brussels sprouts to steam (because really, what is worse than soggy brussels sprouts?).
So, for an easy, beautiful, delicious side, try these Citrus Kissed Roasted Brussels Sprouts!
Citrus Kissed Roasted Brussels Sprouts
These simple Citrus Kissed Roasted Brussels Sprouts will make your table beautiful and your guest happy!
- 1.5 pounds Brussels sprouts cut lengthwise
- 2 Tablespoons Queen Creek Arizona Valencia Olive Oil
- 2 Tablespoons fresh orange juice
- 2 teaspoons maple syrup
- 1/2 tsp kosher salt
- 1 large shallot (sliced into rings) approx. 3 Tablespoons
- 1 Tablespoon orange zest
- 1 Tablespoon pomegranate seeds
Preheat oven to 425°F.
In a large bowl whisk olive oil, maple syrup, and salt.
Pour brussels sprouts and shallot rings into the bowl and toss until well coated.
Place vegetables on a sheet pan (no parchment paper) and make sure all of the brussels sprouts are cut side down. Roast for 25-30 minutes until browned.
Pour into a serving bowl and garnish with pomegranate seeds and orange zest.
Looking for other ways to use your Queen Creek Orange Olive Oil? How about this Quick Glazed Orange Bread? Or looking for another great Thanksgiving side dish? How about these Bacon Olive Oil Smashed Potatoes? Or these Brown Butter Mashed Potatoes?
What is going to be on your Thanksgiving table this year? Let us know below! And no matter what is on your table, I hope you have a wonderful Thanksgiving full of family, friends, and of course, THANKS!