Roasted Brussels Sprouts With Orange Butter Sauce Recipes

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ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE



Roasted Brussels Sprouts with Orange-Butter Sauce image

Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and Pears with Rosemary-Honey Drizzle

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 pounds small Brussels sprouts, trimmed and halved lengthwise
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons pure maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon finely grated orange zest
4 tablespoons cold unsalted butter, cut into 16 pieces

Steps:

  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
  • In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
  • Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
  • In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

THE BEST ROASTED BRUSSELS SPROUTS



The Best Roasted Brussels Sprouts image

Olive oil, salt and pepper let the earthy flavor of the sprouts shine as they get crisp and golden in the oven. Heating the pan and laying the veggies flat-side down is the secret to achieving maximum browning -- and don't toss the loose leaves that fall off during trimming. They become toasted and crisp -- the best part! To make these extra special, we topped them with homemade Parmesan breadcrumbs.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

4 slices crusty, bakery-style white bread (about 5 ounces)
4 tablespoons unsalted butter, melted
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
1/4 cup olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Remove the crusts from the bread slices. Cut the bread into large cubes. Transfer to a food processor and pulse until uniformly chopped (the pieces of bread should be slightly smaller than a peppercorn; you should have about 2 cups).
  • Transfer to a medium bowl and stir in the melted butter, Parmesan, a pinch of salt and few grinds of black pepper. Spread on a rimmed baking sheet. Bake until golden brown and crisp, stirring halfway through, about 14 minutes. Set aside on a wire rack to cool.
  • Meanwhile, place another rimmed baking sheet in the oven to preheat.
  • Trim the ends of the Brussels sprouts, remove any tough or bruised outer leaves and cut each in half lengthwise. Toss the Brussels sprouts, olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
  • Carefully remove the hot baking sheet from the oven and add the Brussels sprouts, cut-side down, in an even layer. Roast until well browned and tender, about 30 minutes.
  • Transfer the Brussels sprouts to a serving platter and top with the Parmesan breadcrumbs.

ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER



Roasted Brussels Sprouts With Orange Butter image

This is one of my trademark dishes that everyone seeks the recipe for. A staple Thanksgiving recipe and Christmas too. We have all agreed these are the best (and easiest!) brussel sprouts we've ever had. You can also simmer these on the stove and they come out delicious, just leave the sprouts whole.

Provided by Suzy_Q

Categories     Christmas

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs Brussels sprouts
1/2 cup unsalted butter (1/2 stick)
1 oranges or 2 ounces orange juice
1 tablespoon maple syrup
1/2 teaspoon salt
1 pinch white pepper (optional)

Steps:

  • Preheat oven to 350.
  • Wash, trim and halve the brussel sprouts. Place on a baking sheet.
  • Melt butter over low heat, in a small saucepan. Add the juice of the orange (or 2 oz. store bought oj), maple syrup and salt. Stir and remove from heat. Pour sauce over brussel sprouts and mix together. Roast for 30 minutes stirring once after 15 minutes.

Nutrition Facts : Calories 313.6, Fat 24.2, SaturatedFat 14.8, Cholesterol 61, Sodium 341.9, Carbohydrate 23.3, Fiber 6.7, Sugar 10, Protein 6.3

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO



Brussels sprouts, with butter sauce, Americano image

Make and share this Brussels sprouts, with butter sauce, Americano recipe from Food.com.

Provided by John Skrable

Categories     < 60 Mins

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

20 Brussels sprouts
6 tablespoons sweet butter (3/4 stick)
1 clove fresh pressed garlic
1 teaspoon grated parmesan cheese (No Kraft junk)
1/2 teaspoon paprika
1 bay leaf
1 pinch cayenne pepper
1/2 teaspoon black pepper
1 teaspoon finely minced white onion (if you have a bit handy)
1/2 teaspoon oregano

Steps:

  • Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
  • Remove, and steam them for 10 minutes.
  • If you don't have a steamer, boil them for 7-10 minutes .
  • Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
  • Stir, occasionally.
  • Remove, and drain the brussel sprouts.
  • Place in a bowl, or a service plate, and add the butter sauce, and toss.
  • Season with salt, and pepper, and sprinkle with parmesan cheese.
  • Serve.
  • Deadly.
  • Enjoy.

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS



Browned Brussels Sprouts with Orange and Walnuts image

I'm a big fan of Brussels sprouts, and this is my favorite way to prepare them, with toasty walnuts and zingy orange.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 6

1 tablespoon walnut oil
2 pounds Brussels sprouts, trimmed and cut in half
1 orange, zested and juiced
¼ cup chopped walnuts
salt to taste
freshly ground black pepper to taste

Steps:

  • Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
  • Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

Nutrition Facts : Calories 98.5 calories, Carbohydrate 13.2 g, Fat 4.5 g, Fiber 5.1 g, Protein 4.6 g, SaturatedFat 0.5 g, Sodium 28.5 mg, Sugar 4.6 g

ROASTED BRUSSELS SPROUTS



Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories     Fruits and Vegetables     Vegetables     Brussels Sprouts     Roasted

Time 1h

Yield 6

Number Of Ingredients 4

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  • Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

ROASTED BRUSSELS SPROUTS WITH WARM HONEY GLAZE



Roasted Brussels Sprouts with Warm Honey Glaze image

These roasted brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you're spice-averse, feel free to leave them out!

Provided by Molly Baz

Categories     Bon Appétit     Side     Winter     Brussels Sprout     Honey     Lemon     Green Onion/Scallion     Roast     Thanksgiving     Fall     Soy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

1 1/2 lb. brussels sprouts, trimmed, halved
1/4 cup extra-virgin olive oil
1/2 tsp. kosher salt, plus more
Freshly ground black pepper
1/4 cup honey
1/3 cup sherry vinegar or red wine vinegar
3/4 tsp. crushed red pepper flakes (optional)
3 Tbsp. unsalted butter
3 scallions, thinly sliced on a diagonal
1 tsp. finely grated lemon zest

Steps:

  • Place a rack in bottom third of oven and set a rimmed baking sheet on top; preheat oven to 450°F. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
  • Carefully remove baking sheet from oven. Using tongs, arrange brussels sprouts, cut side down, on baking sheet. Roast on bottom rack until tender and deeply browned, 20-25 minutes.
  • Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy), about 3 minutes. Remove from heat; add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble quite aggressively when you first add the vinegar). Set saucepan over medium heat, add butter and remaining 1/2 tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, about 4 minutes.
  • Transfer brussels sprouts to a large bowl. Add glaze and toss to coat. Transfer to a platter and top with scallions and lemon zest.

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE



Roasted Brussels Sprouts and Cauliflower with Orange image

Categories     Citrus     Vegetable     Side     Christmas     Vegetarian     New Year's Eve     Orange     Cauliflower     Fall     Winter     Vegan     Brussels Sprout     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 large head of cauliflower (about 2 pounds), cut into 1-inch florets
1 pound fresh brussels sprouts or frozen, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 tablespoon grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley

Steps:

  • Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

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