Brussel Sprouts with Orange Vinaigrette (Adapted from Barefoot Contessa)


  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • Orange zest, roughly chopped
  • Salt and black pepper to taste


Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts, pull off any yellow outer leaves and slice in half. Mix them in a bowl with the olive oil, roughly chopped orange zest,  salt, and pepper. Pour them on a sheet pan.

And roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately with vinaigrette.

Tip: Every time I peel a citrus fruit, I save the peel on an air tight container and store in the freezer, so I have a fresh supply of citrus zest any time I need to zest up my life!

Orange Vinaigrette


  • 1 cup Freshly Squeezed orange juice
  • 1/3 cup olive oil
  • Dash of cumin
  • Dash of coriander
  • Dash of Tapatio (optional)
  • Salt and black pepper, to taste


Squeeze the orange and add juice in a bowl. To the bowl, add oil, cumin, Tapatio, coriander, salt and black and mix well.   Serve with Brussels sprouts. And enjoy!