Info
- Course: Vegetable
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 61 Times
Can be made ahead of time.
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Brussels Sprouts with Orange
Cookbook
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
Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.
75 kcal
4 % daily value
119 % daily value
2 % daily value
335 mg
20 mg
3 g
3 g
3 g
9 g
10 mg
311 mg
2 g
4 g
6 % daily value
