← Back to Search Results
sauteeing
Brussels Sprouts with Orange

Photo by:
Comments: 0
 

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<Br><Br>

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
nigella-express Nigella Express
by Nigella Lawson
cook-with-jamie Cook with Jamie
by Jamie Oliver
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucid-food Lucid Food
by Louisa Shafia
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?