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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
freshly grated ginger
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.
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!
Delicious - liked by even non Brussel Sprout people. Reduce the carbs by using fresh squeezed orange juice.
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!
* 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
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See a simple technique for making tasty Brussels sprouts.
Learn how to make tasty Brussels sprouts in a warm orange sauce.
See how to make roasted Brussels sprouts and cipollini onions.