1 1/2 lb Brussels sprouts, halved
1 onion, cut into half moon slices
juice and zest of 1 tangerine
2 tangerines*, peeled and quartered
freshly ground black pepper
Preheat oven to 375. Line a baking sheet with parchment paper. Arrange the onion, Brussels sprouts and tangerines in a single layer. Drizzle with tangerine juice and olive oil, sprinkle with zest, salt and pepper. Bake for 20 minutes or until the sprouts are crispy and browned and the tangerines are slightly caramelized.
*I used juicy Fall Glo tangerines but any variety would work!
I’ve been experimenting with a lot of side dishes this fall because, well, the holidays are coming up and I have a lot of produce at all times thanks to my vegetable box deliveries. This is one of the experiments I wasn’t sure about but totally worked! Who knew roasted tangerines could be so good? They were juicy and slightly crisp. Brussels sprouts are always awesome roasted but this combination was particularly inspired. Some roasted Brussels sprouts recipes are so heavy, relying on lots of bacon or ham or tons of oil for flavor but these were super light and flavorful. Plus they are easy enough you can throw them together even if you have a ton of other dishes going on.