Roasted Brussels Sprouts With Oranges, Olives and Currants

Fire your oven until it reaches 700°F, and then allow the temperature to fall to about 450°F.

Trim the stalk end of the brussels sprouts and then cut in half lengthwise. If you’re dealing with big brussels, you can quarter them. Toss with the oil, and season with salt and pepper to taste.

Place in a roasting pan in your oven and cook, stirring occasionally, until the brussels are tender and nicely caramelized.

Meanwhile, prep the rest of your ingredients. Peel your oranges and separate into segments. Squeeze the juice out of one quarter of the segments and reserve.

(Extra credit: If you’re feeling adventurous and want your dish to look especially nice, cut the oranges into supremes: Using a sharp knife, cut off the top and bottom of each orange, exposing the flesh. Next, remove the rest of the peel by placing the orange on your cutting surface and cutting down around the orange, following the contour of the fruit. Once the peel and all the outer membrane have been removed, cut out each segment of the orange by making v-shaped cuts between the membranes separating each segment. You’ll be left with beautiful wedges of fruit that are much more attractive than run-of-the-mill orange segments.)

Squeeze any remaining juice out of the leftover membrane and reserve; discard the membrane. Slice the olives lengthwise into slivers. Once the brussels are nearly finished cooking, add the reserved orange juice and the currants and stir. Cook for one minute, allowing the liquid to reduce slightly and the currants to rehydrate.

Remove from the oven and stir in the oranges and olives. Taste for seasoning and adjust if necessary.