Can I use just one type of citrus?

Sure, if you only have oranges on hand, go for it. Just orange will still be tasty. The grapefruit does add a special something, though.

What if I don't have fresh garlic?

Garlic powder works, use about half a teaspoon. It is not exactly the same, but it will do the trick.

Can I make this dish ahead of time?

You can prep everything ahead. Mix it all up, then keep it in the fridge. Wait to roast them until you're ready to eat. Fresh out of the oven is best.

How do I store leftovers?

If you have any left, which is rare, put them in a container in the fridge. They'll keep for a couple of days, but they are not as crispy the next day.

Is this recipe good for meal prepping?

It's okay for meal prep. They are fine for a day or two. Just remember, they lose some crispiness when reheated.

Can I use frozen Brussels sprouts?

Fresh is really better here. Frozen ones can get a little mushy. If you must, make sure they're fully thawed and pat them dry first.

What other vegetables can I roast with these?

Carrots or sweet potatoes are good, cut them about the same size as the sprouts. They'll roast up nicely together.

Best Citrus Roasted Brussels Sprouts Ever

Name: Citrusy Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ½ pounds Brussels sprouts, trimmed and halved (or quartered if large); 3 tablespoons olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 large orange, zested and juiced; 1 pink grapefruit, zested and juiced; 2 cloves garlic, minced; 1 tablespoon balsamic vinegar; 1 tablespoon maple syrup

Description

This recipe takes classic roasted Brussels sprouts and gives them a bright, zesty lift with a mix of citrus flavors. The combination of orange and grapefruit creates a sweet and tangy profile that perfectly complements the earthiness of the sprouts. Roasting them at high heat gets them wonderfully crispy on the outside while keeping the inside tender. This dish makes a fantastic side for any occasion, from a simple weeknight meal to a festive holiday feast.

Equipment:

Baking Sheet
Large Bowl
Sharp Knife
Cutting Board
Citrus Zester or Grater
Measuring Cups & Spoons

Ingredients

Units Scale

1 1/2 pounds Brussels sprouts, trimmed and halved (or quartered if large)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large orange, zested and juiced
1 pink grapefruit, zested and juiced
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon maple syrup

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Instructions

Move your oven rack to the middle position. Heat the oven to 425°F (220°C).
Get your Brussels sprouts ready. First, trim off the tough ends. Next, cut them in half. If some are much bigger than others, cut those into quarters.
In a large bowl, whisk together the olive oil, orange zest, orange juice, grapefruit zest, grapefruit juice, minced garlic, balsamic vinegar, and maple syrup.
Add the prepared Brussels sprouts to the bowl with your citrus mixture. Toss everything together. Make sure each sprout gets a good coating.
Spread the Brussels sprouts out on a baking sheet. Arrange them so they are in a single layer.
Put the baking sheet into your heated oven. Roast the sprouts for about 20-25 minutes. Halfway through the cooking time, give them a good stir.
You’ll know they are done when they’re tender inside and a little crispy outside.
Sprinkle with salt and pepper.
Serve hot.

Notes

This recipe uses a mix of orange and grapefruit. The grapefruit’s slight bitterness adds a special touch. It makes the dish taste more complex than those using just orange.
Feel free to play around with the herbs. Fresh thyme or rosemary would be lovely additions. Just chop them up and toss them in before roasting.
If you want a little heat, add a pinch of red pepper flakes.
This dish is fantastic freshly made, but leftovers aren’t bad either. Keep them in a sealed container in the fridge. They’ll last for about 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 5g