- 2 pounds Brussels sprouts, halved (quartered if large)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 navel orange, peeled, quartered and sliced ¼ inch thick
- 1 tablespoon well-aged balsamic vinegar
- 1 tablespoon chopped parsley
Make-Ahead Option: The Brussels sprouts can be roasted up to a day ahead. (They are best, though, when they’re crispy right out of the oven!) If you’re roasting them in advance, keep them separate from the rest of the ingredients until just before serving.
Place a sheet pan in oven and preheat to 450ºF.
In a large bowl, toss Brussels sprouts with oil, salt and pepper.
When the oven is hot, quickly remove the pan, pour the sprouts onto it in an even layer and place it back in the oven. Listen for that all-important sizzle on the sheet pan. Roast the sprouts for 20 minutes, until they are well-browned and crispy.
Remove the pan from the oven and transfer the sprouts to a large serving bowl. Let them cool until no longer piping hot, about 15 minutes.
When the sprouts have cooled a bit, sprinkle the orange slices around the bowl evenly, nestling them in with the Brussels sprouts. Drizzle on the balsamic vinegar and top with chopped parsley.