Saucy Sprouts And Oranges Recipes

GINGER ORANGE BRUSSELS SPROUTS

Steps:

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

BROWNED BRUSSELS SPROUTS WITH ORANGE AND WALNUTS

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.

ROASTED BRUSSELS SPROUTS WITH ORANGE-BUTTER SAUCE

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.

SAUCY SPROUTS AND ORANGES

Steps:

• Finely grate zest of 1 orange; set zest aside. Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside. Peel and discard white membranes from remaining oranges; section them and set aside., In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender. , Meanwhile, in a small saucepan, melt butter. Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter. Stir in mustard and five-spice powder. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly., Drain sprouts; gently stir in orange sections. Transfer to a serving bowl; drizzle with sauce. Sprinkle with almonds and grated orange zest.

SAUCY SPROUTS AND ORANGES

Steps:

• Finely grate peel of one orange; set peel aside.
• Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside.
• Peel and discard white membranes from remaining oranges; section them and set aside.
• In a large saucepan, bring 1 inch of water and brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
• Meanwhile, in a small saucepan, melt butter.
• Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter.
• Stir in mustard an five-spice powder to the saucepan mix.
• Bring saucepan to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
• Drain sprouts; gently stir in orange sections.
• Transfer sprouts and orange sections to a serving bowl; drizzle with sauce.
• Sprinkle with almonds and grated orange peel.

BRUSSELS SPROUTS WITH ORANGES AND BACON

Steps:

• Preheat oven to 425 degrees. Brush a rimmed baking sheet generously with oil. Add oranges, in a single layer, turning to coat. Season with salt and drizzle with 1 tablespoon oil; roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.
• Toss brussels sprouts with remaining 4 tablespoons oil; season with salt. Add to baking sheet; toss to combine. Roast, tossing once, until sprouts are tender and browning at edges and oranges are deeply caramelized, 25 to 30 minutes more.

ROASTED BRUSSELS SPROUTS WITH ORANGE BUTTER

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.