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
SAUCY SPROUTS AND ORANGES
You will win converts to Brussels sprouts and enjoy the compliments with this mouthwatering recipe. Citrus and mustard flavor the tasty sauce. I like to serve it with turkey or ham.-Carolyn Hannay, Antioch, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Finely grate zest of 1 orange; set zest aside. Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside., In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter. Stir in mustard and five-spice powder. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly., Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange zest.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic exchanges
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.
SAUCY BRUSSELS SPROUTS
Brussels sprouts are extra special dressed up for the holidays in a mild white sauce and dotted with pimientos. Washington field editor Margery Bryan of Royal City shares the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook the brussels sprouts according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in brown sugar, flour, salt, mustard and pepper until blended. Gradually add milk. bring to a boil; cook and stir for 1 minute. Reduce heat to low., Drain sprouts; cut in half. Add to sauce and heat through. Stir in sour cream and pimientos.
Nutrition Facts : Calories 219 calories, Fat 12g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 403mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 6g fiber), Protein 8g protein.
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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