Ginger Orange Brussels Sprouts Recipe -
Ginger Orange Brussels Sprouts Recipe
  • READY IN 25 mins

Ginger Orange Brussels Sprouts

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Shred Brussels sprouts in a food processor.
  2. 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.
  3. Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2014

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.

Most Helpful Critical Review
Apr 20, 2015

I had cherries rather than cranberries. They were way over powering. 1/4 cup would probably work better. I only put in 1tsp of fresh ginger because of previous ratings. It was not enough. 1/4 cup of orange juice evaporated the instant I added it. 3/4 cup lasted for the suggested 5 min.

Jun 29, 2013

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!

Jan 08, 2014

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). :-)

Feb 13, 2014

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!

Jan 18, 2015

Needed salt! I had to do substitutions (tangerine juice, dried chopped dates and apricots) but it lacked a sprinkle of salt to draw out the flavor. Otherwise, pretty good!

Apr 26, 2014

Delicious - liked by even non Brussel Sprout people. Reduce the carbs by using fresh squeezed orange juice.

Nov 29, 2013

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.


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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 20.3 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.5 g
  • 13%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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