ORANGE GLAZED BRUSSELS SPROUTS
A FAST and EASY side dish that jazzes up Brussels sprouts with a citrus twist!! Great for fall and winter holiday entertaining or as HEALTHY weeknight side!!
Provided by Averie Sunshine
Categories Sides, Salads & Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
- Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
- Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
- To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
- Add the vinegar and stir to combine.
- Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.
Nutrition Facts : Calories 141 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 298 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
ORANGE-GLAZED BRUSSELS SPROUTS
A delicious and easy recipe for orange-glazed brussels sprouts with butternut squash! Tossed with sweet, tangy sauce, cranberries, and crunchy pecans.
Provided by Jessica Gavin
Categories Side
Time 25m
Number Of Ingredients 14
Steps:
- Combine all glaze ingredients in a small bowl and set aside.
- In a large sauté pan, heat 1 tablespoon olive oil over medium heat. Swirl to coat the pan, then add in butternut squash.
- Sprinkle the squash with a ¼ teaspoon of salt, stir to coat in the oil, and spread out in a single layer. Allow it to cook for 5 minutes without stirring, so that the pieces begin to brown lightly.
- Stir and redistribute the pieces and allow it to cook for another 5 minutes. Stir again and cook until the squash is fork-tender, about 15 minutes total. Remove the squash from the pan and pour into a bowl.
- As the squash cooks, bring enough salted water to cover the brussels sprouts to a boil. Add the halved sprouts and cook until tender, about 5 to 6 minutes. Drain well and shake off excess water.
- Heat another tablespoon of oil over medium heat using the same pan. Place the blanched sprouts cut side down, and sear until nicely browned, about 3 minutes.
- Turn over and sprinkle sprouts with ½ teaspoon of salt and cook for an additional 3 minutes until browned. Reduce the heat to low and add the squash back to the pan, and the orange glaze. Season with more salt and pepper as desired.
- Stir in the cranberries and pecans right before serving. Serve warm and enjoy!
Nutrition Facts : Calories 400 kcal, Carbohydrate 38 g, Protein 6 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 325 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 5 g, ServingSize 1 serving
ORANGE GLAZED BRUSSELS SPROUTS
Make and share this Orange Glazed Brussels Sprouts recipe from Food.com.
Provided by Grammy Charlotte
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
- Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
- Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.
Nutrition Facts : Calories 92.9, Fat 2.9, SaturatedFat 0.4, Sodium 315.6, Carbohydrate 16.1, Fiber 3.1, Sugar 9.3, Protein 3.1
ORANGE-GLAZED BRUSSELS SPROUTS
This is a perfect side dish for pork, chicken or salmon, especially when those proteins are seasoned with Asian spices or marinades. Try doubling the glaze recipe and toss the sprouts and glaze with cooked linguini noodles to make a nice pasta dish.
Provided by Tucker
Categories Dinner Lunch Main Dish Side
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To prepare the Brussels sprouts, rinse them in cold water, trim the stems, remove the outer leaves, (including any torn or ragged ones) and cut them in half from top to bottom (choose smaller Brussels sprouts with tightly-closed heads).
- In a large skillet, melt the butter over medium-high heat. Add the halved Brussels sprouts and sauté for about 4 minutes, then add the garlic and sauté 1 minute more until the Brussels sprouts start to brown on the edges. Add the water or broth, cover the skillet, and let the Brussels sprouts steam for 5 minutes.
- While the sprouts are steaming, prepare the glaze by stirring together the apple cider vinegar, brown sugar, orange juice, orange zest, salt and pepper in a small mixing bowl. Remove lid from the Brussels sprouts and add the glaze ingredients. Cook on high for about two minutes or until the glaze becomes syrupy, stirring or tossing the Brussels sprouts until well coated. Sprinkle the Brussels sprouts with the toasted pine nuts and serve warm.
BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS
I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
- Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g
GINGER ORANGE BRUSSELS SPROUTS
This is a great way to liven up Brussels sprouts. The orange and ginger zing pair perfectly with the sprouts' floral flavors. I have a blood orange infused olive oil that I like to use with this recipe. It helps with the zing. Other dried fruits or nuts might be interesting experiments.
Provided by uwjester
Categories Side Dish Vegetables Brussels Sprouts
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Shred Brussels sprouts in a food processor.
- Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
- Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 20.3 g, Fat 8.5 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 14.6 mg, Sugar 12.6 g
ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE
Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and Pears with Rosemary-Honey Drizzle
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
- Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
- In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.
BRUSSELS SPROUTS WITH ORANGES AND BACON
Small thin-skinned oranges work best here. Look for organic, as you are going to want to eat the whole fruit. The combination of sweet orange, lightly smoky bacon, and caramelized brussels sprouts is absolutely addictive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- 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.
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