Brussels Sprouts and Bacon with Orange, Walnuts, and Chili Oil

January 4, 2018

Brussels Sprouts and Bacon with Orange and Chili Oil

Roasted Brussels sprouts with juicy orange, salty bacon, crunchy walnuts and slightly spicy chili oil make a brightened up version of classic side dish.

Brussels Sprouts are pretty dividing, ya? People are either in or they’re out. And I am IN, PEOPLE. I love them. My dad told me they are a “fad”. You know what’s not a fad? BACON. Everyone can get behind bacon. Ok, all meat eaters, but still – making green vegetables better through bacon will never go out of style.

Brussels Sprouts and Bacon with Orange and Chili Oil

Truthfully – the chili oil came first. You’d think it was made as a topping for the Brussels but no – I just needed something besides pizza to pour the chili oil on. And you know what? Sometimes Brussels sprouts can get a little…heavy. I’m ready for brighter, lighter food.

Give ‘er a go – leave the chili oil off if you must…but know you will be living life short of your true potential.

Brussels Sprouts and Bacon with Orange and Chili Oil Brussels Sprouts and Bacon with Orange and Chili Oil



Brussels Sprouts and Bacon with Orange and Chili Oil
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Salty bacon, sweet juicy orange, rich brussels sprouts and a touch of heat! 

  • 2 cups brussels sprouts halved
  • 2 tsp olive oil
  • 1/4 tsp salt
  • 1/2 orange peeled and sliced
  • 2-3 slices of bacon
  • 2 tbsp walnuts or almond slices
  • 1-2 tbsp chili oil
  1. Preheat oven to 415

  2. Peel and trim base of brussels sprouts, half. Place on a sheet pan and toss with olive oil and salt.

  3. Roast for 15 minutes, toss, and roast for 5 minutes longer.

  4. Meanwhile, slice bacon into lardons and fry until crisp

  5. Peel and slice orange.

  6. When brussels sprouts are done, remove and transfer to a bowl. 

  7. Put nuts on a baking sheet and toast for 1-3 minutes. As soon as you can smell them, they're ready!

  8. Add bacon, oranges, and walnuts to the bowl with brussels sprouts. Toss with 1 tbsp of chili oil. Transfer for serving plate/bowl and drizzle with another 1tbsp of chili oil.


Orange: you can peel it like normal, but I HIGHLY recommend slicing the top and bottom off and then slicing the peel away with a knife, instead. This way, you get rid of the pith which can give the dish a funky texture or taste. 

Quantity: If you are making this as a side dish i would double or triple it depending on the number of people. This size is great for two people as a side or one person for dinner and lunch leftovers. 



    1. If I was invited to dinner at your house, I’d ask you to make this

    1. Love you. Hate BS (Brussel sprouts). Why not just put it on a bed of Kale and trigger all my nightmares at once?


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