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Roasted Brussels Sprouts with Tango Mandarins, Roasted Nuts, and Balsamic Vinaigrette

Roasted Brussels Sprouts with Tango Mandarins, Roasted Nuts, and Balsamic Vinaigrette

While deliciously sweet Tango Mandarins can be peeled and eaten straight out of your hand, they are also exceptional additions to both salads and cooked dishes. In this recipe, we’ve paired them with Brussels Sprouts, Balsamic Vinaigrette, and roasted nuts. Their bright acidity and toothsome sweetness go perfectly with the smokiness of the Brussels Sprouts, the richness of the Balsamic Vinaigrette, and the salty crunch of the nuts. If you’re looking to take Veganuary into February, or searching for that perfect meatless-Monday meal, this dish is a quick and hearty option!

Yield: 2 main courses or 4 sides

Time: 45 minutes


1 lb. Brussels Sprouts

3-4 Tango Mandarins

¼ Cup roasted and salted nuts (I use sliced almonds and walnuts, but you can use any nuts that you prefer)

Olive oil

Salt and pepper to taste

Balsamic Vinaigrette:

3 tbsp Balsamic Vinegar

3 tsp Maple Syrup

2 tbsp Tango Mandarin juice (1-2 mandarins)

1 Clove of garlic

Zest of 1 Tango mandarin

  1. Preheat oven to 400 degrees.
  2. Halve Brussels Sprouts and arrange on a baking sheet (I like to place mine cut-side up so the edges get golden-brown and crispy), sprinkle salt, drizzle with olive oil, and roast for 20-25 minutes.
  3. While the Brussels Sprouts are roasting, prepare the Balsamic Vinaigrette.
  4. Add balsamic vinegar, maple syrup, mandarin juice, minced garlic clove, and mandarin zest to a small bowl and whisk together.Taste and adjust if necessary.
  5. Peel remaining mandarins and put sections (carpels) aside.
  6. When the Brussels Sprouts finish roasting top them with fresh cracked black pepper and place them in a large bowl.
  7. To the bowl, add the mandarins, roasted and salted nuts, and Balsamic Vinaigrette.Toss and serve.

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