Orange-Infused Brussels Sprouts recipe
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- Dish type
- Side dish
- Vegetable side dishes
A fantastically flavoursome Brussels sprout recipe. Brussels sprouts are browned, then simmered with orange juice before being tossed, with toasted walnuts and orange zest.
43 people made this
- 1 tablespoon walnut oil
- 900g Brussels sprouts, trimmed and cut in half
- 1 orange, zested and juiced
- 4 tablespoons chopped walnuts
- salt to taste
- freshly ground black pepper to taste
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Evenly spread walnut oil over bottom of a large, heavy frying pan over medium-high heat. Place Brussels sprout halves in frying pan cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in frying pan and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
- Place the walnuts in a small frying pan 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.
Reviews & ratingsAverage global rating:(37)
Reviews in English (25)
by Michelle G
I made this to go with our holiday dinner and it was outrageously good. Instead of orange juice and zest, I used the juice of one lemon thinned with some water and the lemon zest. I was out of walnuts so I substituted toasted sliced almonds. Everyone just raved about this. I will definitely make this again, using my substitutions.-25 Dec 2008
I love brussels sprouts and this is a great recipe! The orange complements the sprouts very well. I used some smoked alder wood salt while cooking, and sprinkled on some bleu cheese when finished. A bowl full was very filling and made a whole meal.-07 Jan 2007
We just had this for our side dish with dinner and it was FABULOUS. A few changes I made: Oven roasted them at 375 degrees with the walnut oil for 30 minutes/added juice of half an orange for final 10 minutes and finished with the zest of half an orange, kosher salt and fresh black pepper. We did not add any nuts and probably will not add them in the future -these were FABULOUS and both my husband and I think they were the best we have ever had! DELISH!!!-06 Jan 2010
- 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
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.
Recipe of Favorite Orange Chicken with Brussels Sprouts
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Before you jump to Orange Chicken with Brussels Sprouts recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.
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So you see, you don’t need to consume all that junk food when you are wanting to feel better! Try a few of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to orange chicken with brussels sprouts recipe. You can cook orange chicken with brussels sprouts using 25 ingredients and 26 steps. Here is how you achieve that.
The ingredients needed to cook Orange Chicken with Brussels Sprouts:
- Use 10-12 of boneless chicken thighs washed and cubed.
- Get 1 tbs of salt.
- Use 1 tsp of pepper.
- You need 1 cup of corn starch.
- Use 3 cups of flour.
- Prepare 1 of egg.
- Prepare 2 1/2 cups of water.
- Get 2 tbs of canola oil.
- Prepare of Enough olive oil for frying.
- Get 2 tbs of olive oil.
- You need 2 tsp of chili pepper flakes.
- Get 4 tbs of minced garlic.
- Get 2 tbs of ginger…freshly minced or powder.
- Prepare 1/2 cup of white sugar.
- Prepare 1/2 cup of brown sugar.
- Prepare 1/2 cup of orange juice.
- You need 1/2 cup of distilled vinegar.
- Provide 4 tbs of soy sauce.
- Prepare 4 tbs of water.
- Prepare 4 tbs of corn starch.
- Prepare 14-1/2 cup of orange juice.
- Take of Sesame oil to drizzle.
- Take of I bags of Brussels sprouts.
- Use of Olive oil for drizzling.
- Prepare to taste of Salt and pepper.
Steps to make Orange Chicken with Brussels Sprouts:
- To prepare the chicken batter.
- Combine the salt, pepper, flour and corn starch together. Mix well..
- Mix in the egg, water and oil until it looks like a pancake batter..
- Add the cubed chicken thighs to the batter, cover and refrigerate for 45 minutes..
- Heat the frying oil inside a wok. I added about a tsp of minced garlic for flavoring..
- Cook chicken for about 6 minutes per batch or until chicken turns slightly brown. I used a fork and placed chicken and batter in a spoon, then dropped in the oil. This way the chicken is well coated and separated from the other chicken pieces..
- Move the cooked chicken onto a plate lined with a paper towel to soak the excess oil..
- Repeat until all chicken is cooked. It is ok to save some chicken in the batter for the next day. Just keep cover and refrigerated..
- Now for the sauce (heh heh heeeehhh)……
- In a sauce pan, heat 2 tbs oil..
- As soon as the oil is hot, add the pepper flakes, garlic and ginger. Stir for about 25 to 30 seconds..
- Incorporate in the white sugar and brown sugar..
- Stir in the orange juice just until the sugars are dissolved completely..
- Stir in the vinegar and soy sauce. Continue stirring for about 30 seconds..
- Whisk in the water and corn starch..
- Once the sauce becomes thick, add the remainder of the orange juice..
- Continue stirring. Sauce should still be thick..
- Add the cooked chicken and coat well..
- I personally like to serve this over brussel sprouts (yea I know yuck, right?). But believe me, they go well together and kids will love it…I did say the kids will actually eat the Brussels sprouts..
- Brussel Sprouts quick and simple recipe, takes about 45 minutes in the oven at 375 degrees..
- Wash and cut Brussels sprouts in half. Place in a baking dish. I used a glass baking dish..
- Drizzle a little bit of olive oil over the Brussels sprouts, salt and pepper them. Not too much oil, will defeat the purpose of a healthy dish..
- Mix the Brussels sprouts inside the baking dish and pop in the oven to bake uncovered..
- After I placed the chicken in the fridge, I prepped the Brussels sprouts and placed in the oven. This way everything is done at the same time..
- Serve the orange chicken over the Brussels sprouts..
- Or you can serve the orange chicken with your preference. Enjoy :).
The special thing about this brussels sprouts recipe is the way the chicken stock and butter come together to form this glossy little sauce that coats every nook and cranny on these gems. You get the feeling that they were tossed in a light cream sauce, even though the only hint of dairy is the smallest. How To Make Asian Chicken and Brussels Sprouts. We started out with chicken thighs, you could use chicken breast too but the thighs made it taste more like Chinese food to us. Brussels sprouts are so misunderstood: They've long been cast aside as a lame bitter vegetable hated by kids and adults alike.
If you find this Orange Chicken with Brussels Sprouts recipe useful please share it to your good friends or family, thank you and good luck.
Make the pad thai caramel: In a small saucepan, combine the brown sugar and ½ cup water and stir over medium-low heat until the sauce becomes as thick as caramel and develops a deep amber color, about 15 minutes.
Remove from the heat and let it cool slightly, then stir in the salt, white pepper, garlic, cilantro stems, fish sauce, and lime juice. Return the mixture to low heat and warm through, stirring until a smooth sauce forms, about 4 minutes. Remove the pad thai caramel from the heat and set aside.
Toss the Brussels sprouts with the oil and arrange them on a sheet pan cut side down. Roast, stirring every 10 minutes or so, until the sprouts are tender, golden brown, and charred in spots, 25–30 minutes.
Remove the Brussels sprouts from the oven and transfer to a large bowl. While they’re still hot, add the pad thai caramel and toss to combine. When the glazed sprouts have cooled slightly, add the bean sprouts, scallions, peanuts, and chile powder, then toss once more. Transfer to a serving plate and garnish with cilantro leaves. Serve with lime wedges.
More Uses for Roasted Brussels Sprouts
Roasted Brussels sprouts can be a hearty and healthy component in main dishes. They complement so many flavors! Here are a few recipes to prove it:
Got leftovers? Here are a few ways to use up your extra roasted Brussels sprouts. As you’ll see, roasted sprouts go particularly well with creamy elements, like melted cheese, hummus, and scrambled eggs.
- Roasted Brussels sprouts are great inside grilled cheese sandwiches, cheese quesadillas and hummus quesadillas (just give them a few extra chops before tossing them with cheese).
- Pile roasted Brussels sprouts on toast slathered with hummus and garnish with chopped sun-dried tomatoes.
- Top any creamy pasta dish, including mac and cheese, with roasted sprouts to make it more redeeming.
- Enjoy sprouts in the morning by stirring them into goat cheese scrambled eggs.
Please let me know how you like your roasted Brussels sprouts in the comments! I hope this recipe becomes one of your go-to side dishes.
Healthy and Easy Roasted Brussels Sprouts
Brussels sprouts are so good for you. They are full of fiber, antioxidants, essential vitamins, and minerals.
Until a few years ago, the health benefits of Brussels sprouts didn&rsquot matter to me at all. I grew up hating Brussels sprouts. My mother would boil them to death. Even though I eat just about every vegetable there is, up until a few years ago I.WOULD. NOT. go near Brussels sprouts.
The memories of the smell as they were boiling away along with the texture of the mushy little cabbage balls was too much for me to get over. It didn&rsquot matter how much butter my mother put on them &ndash yuk!
And then it all changed when I had a taste of roasted Brussels sprouts.
Roasting vegetables mellows out the flavor, which is what Brussels sprouts need. When they are roasted, Brussels sprouts taste nothing like boiled. They are not bitter at all, instead they are nutty and savory.
Roasting is an easy and hands-off way to prepare vegetables. We like our Brussels sprouts plain with a drizzle of olive oil, tossed with apples in these balsamic roasted Brussels sprouts with garlic or with pomegranate in these Roasted Brussels Sprouts with Pomegranate.
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these were DELICIOUS!! (I used frozen baby brussel sprouts.)I'm writing this two years after other comments I see here and there is still no evidence of HOW to save this to my recipes folder! Oh well, I think I'll have to just pin (Pinterest) it! YUM!!
My family hates Brussels sprouts, but after this recipe. I heard, "can you give me a bowl of those please!" LOVE IT!
to copy to ur recipe box: click on the add a link icon (looks like a chain) at the top right hand screen. press copy, then go to ur recipe box by clicking on the black bar at the top. when u log in, right click ur mouse to "paste"into box. its now in ur files
Celebrating the Holidays with Florida’s Natural®
Family is important around the holidays, and that’s just one of the reasons that we always reach for Florida’s Natural. Did you know that it’s crafted with care by five generations of Florida families?
They never use imported oranges!
We’ve been die hard fans for the past several years, and it’s the only orange juice you’ll find in our fridge and in our recipes. Thanksgiving marks the start of the holidays, and Florida’s Natural Orange Juice is the perfect ingredient for your favorite dishes. From holiday brunches and family traditions to drinks and desserts, Florida’s Natural orange juice brings a fresh, from-the-grove taste to tables throughout the holiday season.
Kung Pao Brussels Sprouts
May yesterday go down in history as the day that I spent twenty-five dollars on Brussels sprouts. I didn’t mean to do it! I knew I needed plenty of sprouts in case I encountered another recipe failure. The sprouts were packed in big bags, so I grabbed two and continued on to the green onions. That’s how they get you—with those big, pre-packed bags.
Then, I was a terrible customer and read email during check-out and didn’t even notice until I glanced at the receipt at home. Twenty-five hard-earned dollars! Who am I? The sprouts weren’t even good sprouts. I’ve been robbed.
My only consolation is that my sprouts turned out great on my next try, so I have extra sprouts for later. This Kung Pao Brussels sprouts dish is my take on a popular Chinese stir-fry recipe, Kung Pao chicken. I roasted my Brussels sprouts and tossed them in a completely irresistible, spicy soy-honey glaze with green onions and peanuts. It’s a stellar vegetarian appetizer or side dish, and I wouldn’t judge if you wanted to eat it for dinner on its own.
This recipe has actually been ten months in the making. I became completely enamored with the concept when I found it in the pages of Bon Appetit’s February issue, but when I cooked their version in our Austin kitchen, I was disappointed. It was crazy salty and just generally not awesome (sorry, Bon Appetit!). I gave it a couple more shots and eventually gave up.
Fast forward to December and I’m craving more roasted Brussels sprouts. I remembered the Kung Pao sprouts and wondered if I couldn’t come up with a similar, less salty and way more tasty version, based on my roasted Brussels sprouts with crispy baked tofu dish. It’s one of my favorite recipes, so I played around with it and here we are.
My version is, admittedly, pretty far from traditional Kung Pao chicken. I roasted the sprouts instead of stir frying them (too many sprouts for one pan) and omitted the Sichuan peppercorns (where do you find those?). It is awesome, though!
1. Preheat oven to 425°F. Brush a rimmed baking sheet with 1 tablespoon of oil.
2. Place oranges in a single layer on prepared baking sheet, turning to coat. Season with salt and drizzle with 1 tablespoon of oil. Roast for 15 minutes, remove from oven, and stir in bacon. Roast until crisp, about 12 minutes.
3. Toss Brussels sprouts with remaining 4 tablespoons of oil and season with salt. Add to baking sheet and toss to combine. Roast, stirring once, for 20 to 25 minutes, or until sprouts are tender and browning at edges and oranges are caramelized.
Orange Brussels Sprouts
Sauteed Brussels Sprouts, cooked in freshly squeezed oranges, inspired by the Urban Peasant. RIP.
- ½ Tablespoons Olive Oil
- 2 Tablespoons Shallots, Diced Small
- 1 pound Brussels Sprouts, Sliced
- ¼ cups Orange Juice, Freshly Squeezed
- 2 teaspoons Orange Zest
- ¼ cups Dried Cranberries
In a skillet, add olive oil and shallots, cook for about 30 seconds. Add Brussels sprouts and saute until cooked, about 5 minutes. Add orange juice and orange zest, stir until Brussels sprouts are coated with juice.
Place in a bowl and toss with fried cranberries.
Calorie per serving (calculated based on 4 servings): 89.8, Fat: 2.1, Cholesterol: 0, Sodium: 25, Potassium: 422, Carbs: 17, Fiber: 4.3, Sugar: 8.4, Protein: 3.5