Brussels Sprouts with Orange
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.
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.
Preparation Time15 min
Preparation Time - Text15 mins, plus blanching the sprouts
Cooking Time7 min
Cooking Time - Text8
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationegg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturebuttery, savory, tangy
Type of Dishvegetable
- 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
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.
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.
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.
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.
2008 Dorling Kindersley