The title really says it all.

I usually start out with 275 to 350 g (3 to 4 cups) of Brussels sprouts, a large onion, a large Bell pepper, and two large oranges. You want the chopped peppers and onions to almost match the volume of the raw Brussels sprouts because they shrink a LOT when you caramelize them.

Use a zester to remove the zest from two oranges, any kind will do but blood oranges work very nicely. Closely cover the zest immediately so that it doesn’t dry out. Cut two oranges in half and set them face down on a plate so that they don’t dry out.

I begin by cutting off the stem and peeling back the outer leaves. I then slice the Brussels sprouts in half and set them aside. Next I finely dice onion (I refer sweet onions or red onions) and bell peppers (I prefer red for the little bit of color) and slowly fry and caramelize them in butter and a bit of high temperature oil (I use local sunflower oil.) Don’t forget salt and pepper. Go light at this point, you’re going to adjust it at the end. Once the onions and peppers are going I start to fry the Brussels sprouts in butter and high temperature oil, face down at first, until they are a bit browned (as in the picture.) Salt and pepper them lightly. Then I flip them over and move them around a bit to try to get some color on the other side. I add some water (probably a bit over half a cup) then cover the pan and steam the sprouts. When they are just starting to become tender I remove the lid, fry off the water, and add the peppers and onions. Juice one orange and add the juice to the pan and fry off most of the liquid. Juice the second orange and add the juice to the pan and fry off most of the liquid again. Add the orange zest and some maple syrup (30ml, 2 tablespoons at least) and shake to coat.

Taste, adjust salt, pepper, and maple syrup.

Serve hot.