Ginger Orange Brussels Sprouts Recipe - Allrecipes.com
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
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  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

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.

 
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!

 
Apr 26, 2014

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

 
Feb 19, 2014

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....

 
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 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). :-)

 
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.

 
Oct 13, 2013

A perfect blend of flavours. I didn't need to add any seasoning. Yummy!

 

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Nutrition

  • 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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