Roasted Blood Orange Brussel Sprouts Recipes

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ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE



Roasted Brussels Sprouts with Orange-Butter Sauce image

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

2 pounds small Brussels sprouts, trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons pure maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
4 tablespoons cold unsalted butter, cut into 16 pieces

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.

ROASTED BLOOD ORANGE BRUSSEL SPROUTS



Roasted Blood Orange Brussel Sprouts image

Well a friend of mine is coming for dinner and brought over brussel sprouts. Well I love em but are really exspensive right now, so I havent had them in a long time. So I wanted to do something differentI also had these two blood oranges I wanted to use. Seeing as the blood oranges are available for such a short time also wanted...

Provided by Lisa G. Sweet Pantry Gal

Categories     Vegetables

Time 55m

Number Of Ingredients 13

BRUSSEL SPROUTS
1 lb brussel sprouts
olive oil
s&p
BLOOD ORANGE SAUCE
2 blood oranges
5 tsp sugar
2 tsp cornstarch
1/4 c chicken stock
2 Tbsp balsamic vinegar
1/4 c juice from oranges
1 tsp grated blood orange peel
slices of blood orange for garnish

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.

ORANGE GLAZED BRUSSELS SPROUTS



Orange Glazed Brussels Sprouts image

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

6 cups Brussels sprouts
2 teaspoons olive oil
1 garlic clove, minced
2 tablespoons sugar
1/3 cup red wine vinegar
3 tablespoons orange juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

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

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