Saucy Sprouts And Oranges Recipes

ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE

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 SPROUTS AND ORANGES

Steps:

• Finely grate peel of one orange; set peel 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 inch of 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 an five-spice powder to the saucepan mix.
• Bring saucepan 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 sprouts and orange sections to a serving bowl; drizzle with sauce.
• Sprinkle with almonds and grated orange peel.

ROASTED BLOOD ORANGE BRUSSEL SPROUTS

Steps:

• 1. First drizzel sprouts with olive oil S&P. Toss together, place on baking pan 425 degree oven for 25-30min til fork tender. Toss half way between cooking.
• 2. While brussel sprouts are roasting, combine sugar and corn starch, add to small pan. Add rest of ingredients except garnish. wisk and bring to boil. Turn to med low continue to wisk and simmer for 10 min. Turn off, set aside. If too thick add more stock and juice, should be like a glaze.
• 3. Remove brussel sprouts, plate, and drizzel with sauce, garnish with orange slices.
• 4. Blood oranges are only around for about 4-6 weeks. Can use regular oranges.

BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER

Steps:

• Mix the butter, orange zest and hazelnuts in a small bowl with some freshly ground black pepper. (This can be done 2-3 days ahead and kept covered in the fridge.)
• Put the sprouts into a pan of boiling salted water, bring back to the boil, cover and cook for 4-5 minutes. Pour in the peas and cook for a further 2 minutes. The sprouts should be only just cooked. Drain.
• Put the sprouts and peas back into the pan and toss with the flavoured butter so it melts in. Season with salt and pepper and tip into a warmed serving dish.