"I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange." — Always Cooking Up Something
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Brussels sprouts, trimmed and cut in half
orange, zested and juiced
salt to taste
freshly ground black pepper to taste
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.
I guess I did something wrong making this. The sprouts never seemed to finish cooking and I doubled the time to try and get them to soften up. The flavor wasn't that great so I added more orange, fresh dill, some cinnamon, and some salt. When I finished the sauce tasted great but the sprouts were still too raw tasting. I ate the half of them that seemed done. I'll try roasting the rest tomorrow to finish their cooking. I'm guessing it might have been different if I'd used the frozen kind, they get softer a lot quicker.
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.
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!!!
I personally love Brussels sprouts but I know a lot of people are doubtful about them. However, I decided to make this for the last barbecue of the summer (not the last barbecue of the year, but of summer) & we served it at room temperature. All diners raved & were surprised to find themselves taking seconds. It's a little more work than my usual treatment of Brussels sprouts but definitely worth it for a special occasion.
I liked this one very much. I roasted in in the oven at 350 for about 30 minutes on a cookie sheet instead of cooking in a skillet. I added the walnuts during the last 10 minutes. I added more oil than it called for. I used walnut oil but it was a little expensive. You could probably substitute olive oil or vegatable oil and it would be fine.
For a not so favorite veggie this is the best recipe to make! My family request this dish quite often, so often it is now a Thanksgiving special~!
I use the steamer bag Brussels Spouts to cut the cooking time in half otherwise the spouts take a lot longer time to make tender than the recipe calls for.
I love Brussels sprouts but I have to say that this is my all-time favorite recipe for them! The best flavor came from using a Tangelo in place of an orange--super sweet/tangy orange flavor! Also, since I don't usually keep walnut oil on hand, I just brown the sprouts in olive or canola oil and they turn out great. Fabulous recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Browned Brussels Sprouts with Orange and Walnuts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 41
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