Recipe by uwjester
"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."
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freshly grated ginger
The flavors go well together. I had to slice the Brussels Sprouts really thin to get that shredded look. Next time, I might just quarter them! When I have some, I'll give fresh cranberries a try in this recipe! Thanks for sharing it!
Came across this recipe while looking for something that DIDN'T have bacon in it. I really liked the ginger orange combination and the sweet cranberries. However, I personally felt that the ginger was a little over-powering.
Like Leah H, I too made this the first time from a AR video (with no attached recipe). What a wonderful combination! Juice of a fresh orange, some fresh Ginger and Brussels Sprouts. After an abusive childhood with cruciferous veggies that had to be boiled to death until they stank of sulpher I was slow to rediscover this wonderful vegetable cooked the proper way. What I did was trimmed the ends and removed damaged outer leaves, cut in half and blanched for 4 or 5 minutes. Drained, and shocked in cold tap water, returned to the pan with a little oil, the orange juice and some fresh ginger and warmed back up for a few minutes. The whole thing took less than 30 minutes and toasted pecans and dried cranberries would only make it better. Wha a delightful change of pace. Think I might try the same recipe with Broccoli....even chopped Asian cabbage....
Didn't have orange juice, so I used the juice of an orange. No pecans, so I waited and put toasted almond slices on top to serve. Also, I quartered the brussel sprouts rather than have them all chopped up. As they cooked they separated wonderfully! No cranberries, so I added golden raisins with the ginger! Perfectly Perfect!
I loved this recipe although I did make a few changes for our tastes. I used butter (just because I felt like it)
I reduced the cranberries to 1/4 cup, the ginger to 1 teaspoon and added 4 oz of crispy pancetta (because we can't find enough recipes to put it in). A pinch of cornstarch brought it to the perfect consistency immediately before serving. I cut my sprouts in half and blanched them for 4 minutes before adding them to the butter and the rest. Pecans:.....just a small handful, chopped (I have a small hand). :-)
Made this for thanksgiving and everyone loved it! Next time I will add some extra toasted pecans to top it off after making for a little added crunch.
A perfect blend of flavours. I didn't need to add any seasoning. Yummy!
I made this recipe from a video I saw on this site that was very close to this one except it had no pecans, cranberries and used dry ginger. I used fresh ginger and no nuts or berries and enjoyed these brussel sprouts but I think the nuts and berries would really compliment this very nicely. Thanks for taking this recipe a little further! I look forward to trying it your way! I suspect that would raise it to 5 stars!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Orange Brussels Sprouts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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