I love this sweet and savory side dish from Martha Stewart. The prep is super simple and it all comes together on a sheet pan.

INGREDIENTS

⅓ cup extra-virgin olive oil, plus more for brushing

2 small oranges, cut in half, then into ½-inch slices

Kosher salt

3 to 4 strips thick-cut bacon, cut into 1/4-inch pieces (1 cup)

1 ½ pounds brussels sprouts, trimmed and halved

PREPARATION

Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Add oranges, in a single layer, turning to coat. Season with salt and drizzle with 1 tablespoon oil; roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.

Toss brussels sprouts with remaining 4 tablespoons oil; season with salt. Add to baking sheet; toss to combine. Roast, tossing once, until sprouts are tender and browning at edges and oranges are deeply caramelized, 25 to 30 minutes more.

Cook's Notes

If you take the time to separate a few of the sprouts into leaves, you will be rewarded with crunchy, almost burnt bits along with the softer caramelized sprouts. You may find you want to make a whole tray of them. See ya later, kale chips!