About this recipe:This is a great way to liven up Brussels. The orange and ginger pair perfectly with the sprouts. 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.
225g Brussels sprouts, quartered or shredded in food processor
1 tablespoon olive oil
25g chopped pecans
4 tablespoons orange juice
60g dried cranberries
1 tablespoon freshly grated ginger
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Method Prep:10min › Cook:15min › Ready in:25min
Heat olive oil in a pan over medium heat; cook and stir 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.