Ginger Orange Brussels Sprouts

Ginger Orange Brussels Sprouts

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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Ingredients

25 m servings 154 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 13
  1. 15 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Good medly of flavors. I feel the ginger amount in the recipe is way too overpowering, and would reduce it to 1/2 teaspoon, then add to your taste liking from there - 1 TBSP is just way too much...

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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 ...

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 gi...

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 al...

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 o...

Me and my family loved this.

Good medly of flavors. I feel the ginger amount in the recipe is way too overpowering, and would reduce it to 1/2 teaspoon, then add to your taste liking from there - 1 TBSP is just way too much...

This was excellent as a xmas dinner side, everyone ate it right up! The only difference I made to it was I sauteed a few cloves of garlic before adding the brussel sprouts. It is so good, we are...

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 cu...

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!

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