Do you dislike the taste of Brussels sprouts? I have the solution! Make these simple orange glazed Brussels sprouts and you will fall in love.
It has been too long since I posted a new recipe so this morning I decided to try an orange glaze drizzled over salmon fillets and then had the bright idea to also drizzle it over Brussels sprouts. The glaze is good over the salmon but needs … something. The orange glazed Brussels sprouts, though, are amazing.
Do you remember Brussels sprouts tasting somewhat bitter? This is a result of boiling and overcooking but if you roast them instead they taste entirely different. Kind of nutty, kind of fresh and kind of like they are good for you (which they are).
This recipe is perfect for Christmas. Trim the sprouts and make the glaze the day before and then roast the sprouts after the turkey comes out. Drizzle the heated orange glaze on top. YUM.
The nutrient content of cruciferous vegetables like Brussels sprouts are second to none. Think broccoli and cabbage on steroids. All cruciferous veggies contain glucosinolates which are right up there when it comes to fighting cancer. Of all the cruciferous family Brussels sprouts contain the highest concentration of glucosinolates.
Food to Heal Ourselves
Orange honey glaze complements Brussels sprouts.
10 minPrep Time
25 minCook Time
35 minTotal Time
1-2 pounds Brussels sprouts trimmed
glug extra virgin olive oil which you can buy from amazon.com
pinch or two of salt
juice from 2 large navel oranges (3/4 cup)
1 teaspoon orange zest (I use a zester like this from amazon.com or amazon.ca
2 tablespoons honey
2 tablespoons apple cider vinegar
Preheat the oven to 375 degrees F.
Pour 2-3 tablespoons of olive oil over the sprouts.
Sprinkle with a pinch or two of salt.
Toss to coat.
Roast for 15-25 minutes depending on the size of the sprouts (until easily pierced with a fork but not overcooked).
Simmer over low heat until reduced and somewhat thickened (about 1/4 - 1/3 cup).
Plate the sprouts and drizzle the glaze over the top.
1. to trim the sprouts: slice across the stem and then carefully remove any brown leaves.
As seen on Phoenix Helix Recipe Roundtable #148.