Best Ginger Orange Brussels Sprouts Recipes

ORANGE GLAZED BRUSSELS SPROUTS

Steps:

• Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
• Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
• Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
• To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
• Add the vinegar and stir to combine.
• Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.

GINGERED BRUSSELS SPROUTS

Steps:

• If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
• In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.

SHREDDED GINGERED BRUSSELS SPROUTS

Steps:

• Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

ORANGE GLAZED BRUSSELS SPROUTS

Steps:

• With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
• Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
• Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, 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.

SESAME GINGER BRUSSELS SPROUTS

Steps:

• Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters.
• In a cup, stir together soy sauce, grated ginger and sesame oil.
• Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
• Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
• Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.