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The Globe and Mail

Roasted Brussels Sprouts with Bacon and Candied Seville Orange Peel

Food styling by Victoria Walsh

Angus Fergusson/The Globe and Mail

Seville orange peel is fragrant and delicious, especially once you take the bite out of it with sugar.

Because of their extremely short season, Seville oranges can be hard to find. If you can't locate any, you can make these recipes by substituting equal parts fresh lemon and sweet orange juice.

Servings: 4

Ready time: 50 minutes


2 Seville oranges

1 cup sugar

1 cup water

1½ lbs Brussels sprouts

5 strips of bacon

1 tsp olive oil

1 tsp salt

Pepper to taste

1/2 cup dates, sliced lengthwise with pits removed


Preheat oven to 375 F. Using a zesting tool or a small paring knife, remove zest from oranges in inch-long strips. In a small saucepan, bring sugar and water to a simmer and stir to dissolve sugar completely. Add orange peel and simmer over low heat for about 30 minutes or until peel is very tender. Remove peel from syrup and set aside on a plate.

Meanwhile, clean and halve Brussels sprouts and place in a single layer in the bottom of a baking dish. Cut bacon into large dice and sprinkle over sprouts. Add olive oil, salt and pepper and mix well. Roast sprouts and bacon on oven’s bottom rack until sprouts are brown and bacon is crisp (about 40 minutes). Add dates and orange peel and serve.

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