Orangeglazedbrusselssprouts Recipes

ORANGE-GLAZED BRUSSELS SPROUTS

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!

BRUSSEL SPROUTS WITH ORANGE GLAZE

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

ORANGE GLAZED BRUSSELS SPROUTS

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.

GINGER ORANGE BRUSSELS SPROUTS

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.