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
GLAZED BRUSSELS SPROUTS
"This is my all-time favorite vegetable recipe! Even people who don't think they like brussels sprouts really love it. I like to serve it all year long." Joan Braun - Lakewood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2 minutes. Drain vegetables; add to pecan mixture. Stir in the maple syrup, vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.
Nutrition Facts : Calories 296 calories, Fat 23g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 6g fiber), Protein 5g protein.
ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE
These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them out!
Provided by Molly Baz
Categories Bon Appétit Side Winter Brussels Sprout Honey Lemon Green Onion/Scallion Roast Thanksgiving Fall Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20-25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
- Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.
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
BRUSSEL SPROUTS WITH ORANGE GLAZE
Stir-frying Brussels sprouts leaves them with a bit of a bite. Delicious. Then they are coated with orange glazed and accompanied with pecans. A great Thanksgiving side dish you can say.
Provided by Andréa
Categories Side Dish
Time 17m
Number Of Ingredients 8
Steps:
- Melt the butter in a frying pan and add the Brussels sprouts.
- Stir-fry for 5-8 minutes on medium heat.
- Turn the heat to low and add 2 tablespoons of butter, honey, orange juice, zest, balsamic cream.
- Stir-fry for another 3 minutes.
- Turn of the heat and add the pecans. Mix well
Nutrition Facts : Calories 264.16 kcal, Carbohydrate 26.12 g, Protein 5.56 g, Fat 17.91 g, SaturatedFat 6.25 g, Cholesterol 22.58 mg, Sodium 106.74 mg, Fiber 5.95 g, Sugar 14.09 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
BRUSSELS SPROUTS WITH HAZELNUT & ORANGE BUTTER
Even the staunchest Brussels critics have been swayed by these mouthwatering sprouts, mellowed by the sweet citrus butter which can be made days ahead
Provided by Angela Nilsen
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 156 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.49 milligram of sodium
More about "stout and orange glazed brussels sprouts recipes"
SKILLET ROASTED BRUSSEL SPROUTS WITH ORANGE-SOY GLAZE
From chefdehome.com
Cuisine AmericanCategory Side DishServings 4Total Time 25 mins
- Heat both oil in cast iron skillet until smoking.Lower the heat, add brussel sprouts cut side down in single layer. Sprinkle with salt and black pepper. Let cook until slightly charred, turn and cook other side until slightly charred.
- Add orange juice, vinegar with 2 pinch more salt. Mix well. Cover the pan and cook for 5 minutes or until liquid has evaporated.
- Remove lid. Switch heat back to high. Add sliced fresno chili (or jalapeno if using), orange marmalade with soy sauce. Cook until soy sauce is absorbed and brussel sprouts have picked up color. Add in fresh orange segments and let heat through for about 30 seconds.
- Take off heat. Taste and adjust salt and black pepper. Garnish with orange peel and fresh cilantro leaves before serving.
CARAMELIZED BRUSSELS SPROUTS WITH MAPLE ORANGE GLAZE
From pinchofyum.com
4.9/5 (15)Total Time 35 minsCategory Side DishCalories 183 per serving
- Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half as pictured and set aside.
- Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.
- Fry the bacon according to package directions until crispy. Drain on paper towels. When cool enough to handle, chop into small pieces. Pour the hot grease into a small heatproof container and set aside.
- Return the same pan to medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with a little bit of the reserved bacon grease (1-2 teaspoons) and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization. Toss with the reserved bacon and Parmesan cheese. Yummay!
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