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brussels-sprouts-with-orange

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Recipe

Fresh orange zest, along with orange and lime juices add a burst of sunshine to this winter vegetable. Good with roasted turkey, ham, or pork.

Yield : Makes 4–6 servings
Prep Time : 15 mins, plus blanching the sprouts
Cooking Time : 7–8 mins

Ingredients

  • 1 lb (450g) Brussels sprouts
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • Finely grated zest of 1 orange
  • 1/3 cup fresh orange juice
  • 1 tbsp fresh lime juice
  • Salt and freshly ground black pepper

Directions

1. Using a small knife, remove the outer leaves from the Brussels sprouts. To help the sprouts cook evenly and quickly, cut an "x" into the bottom of each one.

2. Bring a large saucepan of lightly salted water to a boil over high heat. Add the sprouts, return to a boil, and cook about 8 minutes, or until barely tender. Drain well. Let stand until cool enough to handle. Cut each sprout in half lengthwise.

3. Melt the butter in a large frying pan over medium-high heat. Add the shallot and cook, stirring often, about 3 minutes or until golden brown. Add the sprouts and cook, stirring often, about 2 minutes until heated through.

4. Stir in the orange zest and juice and cook for 2 minutes, or until the liquid is reduced by half. Remove from the heat and stir in the lime juice. Season with salt and pepper. Serve hot.

Notes

Prepare ahead: Steps 1 and 2 can be done up to 1 day in advance. Place the hot drained sprouts in a bowl of iced water, let stand until cool, and then drain again. Pat dry with paper towels, and store in a plastic bag in the refrigerator.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

75kcal (4%)
36mg (4%)
72mg (119%)
64mcg RAE (2%)
335mg
20mg
3g
3g
3g
9g
10mg (3%)
311mg (13%)
2g (12%)
4g (6%)
1mg (6%)
 

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