Roasted Brussels Sprouts With Bacon-Citrus Toss

This one’s for the bacon lovers.

Number of servings


  • 6 cups trimmed brussels sprouts (about 1 1/2 pounds)
  • 2 tbsp. olive oil
  • 0.25 tsp. salt
  • 0.25 tsp. fresh ground black pepper
  • 3 strips bacon
  • 1 tbsp. brown sugar
  • 1 Sunkist® Meyer lemon, zested and juiced
  • 1 Sunkist® Minneola tangelo, zested and juiced


Preparation: 10 minutes

Cooking: 30 minutes


  1. Preheat oven to 425°F.
  2. In a large bowl, toss brussels sprouts with olive oil, salt and pepper.
  3. Transfer brussels sprouts to a rimmed baking sheet and roast about 30 minutes, until tender.
  4. Meanwhile, cut bacon strips into thin slices. Toss in a medium skillet and cook about 5 minutes, until crispy.
  5. Add brown sugar and freshly squeezed Sunkist® Meyer lemon and Minneola tangelo juices to the skillet.
  6. Increase heat to high and let mixture reduce by half. Be careful to not burn.
  7. When brussels sprouts are done, place them in a large serving bowl or platter, drizzle with the warm bacon-citrus mixture, and toss together with reserved freshly grated zests before serving.