Saucy Sprouts And Oranges Recipes
BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS
I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
- Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g
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.
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.
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
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 AND CAULIFLOWER WITH ORANGE
Categories Citrus Vegetable Side Christmas Vegetarian New Year's Eve Orange Cauliflower Fall Winter Vegan Brussels Sprout Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
- Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
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4.8/5 (5)Total Time 17 minsCategory SidesCalories 143 per serving
- Preheat oven to 400 degrees. Heat large cast-iron skillet (or large stainless steel pan) over medium-high heat until smoking. Add 1 tablespoon olive oil to the bottom of the skillet. Carefully place brussel sprouts cut-side-down in skillet and sear until golden brown, about 2 minutes.
- Flip seared brussel sprouts and season with salt and pepper. Place skillet in oven and roast for about 5 minutes or until fork-tender.
- Once brussel sprouts are roasted, remove from oven and place them into the mixing bowl. Toss to combine in the sauce.
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- Preheat your oven to 400 degrees Fahrenheit. Line a medium sized rimmed baking sheet with foil and add your strips of bacon. On a separate large baking sheet place the trimmed and cut Brussels sprouts – toss in the oil and salt and pepper and place the cut side of the sprouts down.
- Bake both the Brussels sprouts and bacon in the oven at the same time for 20 to 30 minutes. Flip the bacon once it begins to brown on one side (about 20 minutes) and cook another 10 minutes. You will know the sprouts are done once they are fork tender and the cut side has a nice char. Once the bacon is cooked drain it on paper towels.
- While the sprouts and bacon are cooking make the sauce. Mix all ingredients in a small mixing bowl. Taste and adjust flavors adding more honey for more sweetness. The consistency should be thick but pour-able.
- Transfer the still warm Brussels sprouts to a serving platter. Crumble the bacon over the Brussels sprouts and drizzle everything with sauce. Serve immediately. Although best when hot it’s also good room temperature.
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5/5 (3)Category Side DishCuisine AmericanCalories 123 per serving
- On a sheet pan lined with foil, place brussels sprouts, drizzle olive oil, top with salt and garlic and toss to combine. Roast for 20-25 minutes or until just lightly browned (cooking time will depend on size).
- While the Brussels are roasting, heat a sauce pan over medium low heat. Pour in orange juice and honey and cook down for about 5 minutes, or until lightly thickened. Take off heat and stir in chili paste. Once Brussels sprouts are done, take out of the oven and toss in sauce. Serve and enjoy!
CRANBERRY ORANGE BRUSSELS SPROUTS
From twopeasandtheirpod.com
Reviews 75Estimated Reading Time 3 minsServings 6Total Time 50 mins
- Cut off the brown ends of the brussels sprouts and remove any discolored leaves. Cut the sprouts in half if they are large sprouts. If you have small sprouts you can leave them whole.
- In a large bowl, whisk together fresh orange juice, orange zest, olive oil, and honey. Add the brussels sprouts to the bowl and toss until they are well coated. Pour them on a large baking pan and season with salt and black pepper. Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
- Put the brussels sprouts in a large bowl and add the dried cranberries. Stir and serve immediately.
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- saturated fat 0.4gProtein 2.5gEnergy 438kjTotal fat 5.0g
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