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My review
Ginger Orange Brussels Sprouts
2
uwjester
"This is a great way to liven up Brussels sprouts. The orange and ginger zing pair perfectly with the sprouts' floral flavors. I have a blood orange infused olive oil that I like to use with this recipe. It helps with the zing. Other dried fruits or nuts might be interesting experiments."
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Ingredients
25 m servings 154Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Shred Brussels sprouts in a food processor.
- Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
- Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
6/29/2013
The flavors go well together. I had to slice the Brussels Sprouts really thin to get that shredded look. Next time, I might just quarter them! When I have some, I'll give fresh cranberries a ...
Most helpful critical review
3/21/2016
Good medly of flavors. I feel the ginger amount in the recipe is way too overpowering, and would reduce it to 1/2 teaspoon, then add to your taste liking from there - 1 TBSP is just way too much...
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6/29/2013
The flavors go well together. I had to slice the Brussels Sprouts really thin to get that shredded look. Next time, I might just quarter them! When I have some, I'll give fresh cranberries a ...
2/13/2014
Didn't have orange juice, so I used the juice of an orange. No pecans, so I waited and put toasted almond slices on top to serve. Also, I quartered the brussel sprouts rather than have them al...
3/9/2014
Came across this recipe while looking for something that DIDN'T have bacon in it. I really liked the ginger orange combination and the sweet cranberries. However, I personally felt that the gi...
1/8/2014
I loved this recipe although I did make a few changes for our tastes. I used butter (just because I felt like it) I reduced the cranberries to 1/4 cup, the ginger to 1 teaspoon and added 4 oz o...
6/27/2018
The flavors blend so nicely together. I made it in my wok so cleaning up the stove was easier. Will be making this again!
12/22/2016
This was good. Made it exactly as written. I suppose one day it would be fun to try adding . . .bacon . . . but then, the whole point of this recipe is b. sprouts without the usual needed-to-m...
3/21/2016
Good medly of flavors. I feel the ginger amount in the recipe is way too overpowering, and would reduce it to 1/2 teaspoon, then add to your taste liking from there - 1 TBSP is just way too much...
12/31/2015
This was excellent as a xmas dinner side, everyone ate it right up! The only difference I made to it was I sauteed a few cloves of garlic before adding the brussel sprouts. It is so good, we are...