Brussels sprouts with ginger and orange

    Brussels sprouts with ginger and orange

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    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.

    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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