Ginger Orange Brussels Sprouts

Rating: 4.56 stars
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By uwjester

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Shred Brussels sprouts in a food processor.

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  • 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.

Nutrition Facts

Per Serving:
154 calories; protein 2.7g 5% DV; carbohydrates 20.3g 7% DV; fat 8.5g 13% DV; cholesterol 0mg; sodium 14.6mg 1% DV. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Patti Kasal
Rating: 5 stars
02/13/2014
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 all chopped up. As they cooked they separated wonderfully! No cranberries, so I added golden raisins with the ginger! Perfectly Perfect! Read More
Helpful
(7)

Most helpful critical review

Beth
Rating: 2 stars
03/21/2016
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. Otherwise this is a nice change with yummy combo of tart and sweet and savory. Read More
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Patti Kasal
Rating: 5 stars
02/13/2014
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 all chopped up. As they cooked they separated wonderfully! No cranberries, so I added golden raisins with the ginger! Perfectly Perfect! Read More
Helpful
(7)
sueb
Rating: 5 stars
06/29/2013
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 try in this recipe! Thanks for sharing it! Read More
Helpful
(6)
Jennifer MacDonald
Rating: 4 stars
03/09/2014
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 ginger was a little over-powering. Read More
Helpful
(5)
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Elizabeth Duckworth
Rating: 5 stars
01/08/2014
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 of crispy pancetta (because we can't find enough recipes to put it in). A pinch of cornstarch brought it to the perfect consistency immediately before serving. I cut my sprouts in half and blanched them for 4 minutes before adding them to the butter and the rest. Pecans:.....just a small handful chopped (I have a small hand).:-) Read More
Helpful
(2)
Beth
Rating: 2 stars
03/21/2016
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. Otherwise this is a nice change with yummy combo of tart and sweet and savory. Read More
ms sheppard
Rating: 4 stars
01/18/2015
Needed salt! I had to do substitutions (tangerine juice dried chopped dates and apricots) but it lacked a sprinkle of salt to draw out the flavor. Otherwise pretty good! Read More
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Vanessa
Rating: 5 stars
08/20/2016
Me and my family loved this. Read More
Holly Hoffman
Rating: 5 stars
06/27/2018
The flavors blend so nicely together. I made it in my wok so cleaning up the stove was easier. Will be making this again! Read More
Leah Prather Hanley
Rating: 4 stars
03/25/2013
I made this recipe from a video I saw on this site that was very close to this one except it had no pecans cranberries and used dry ginger. I used fresh ginger and no nuts or berries and enjoyed these brussel sprouts but I think the nuts and berries would really compliment this very nicely. Thanks for taking this recipe a little further! I look forward to trying it your way! I suspect that would raise it to 5 stars! Read More
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