Brussels sprouts with ginger and orange

    25 min

    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.

    1 person made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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 in English (14)


    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!  -  29 Jun 2013  (Review from Allrecipes US | Canada)


    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.  -  09 Mar 2014  (Review from Allrecipes US | Canada)


    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!  -  13 Feb 2014  (Review from Allrecipes US | Canada)