• 63 Ratings

Tangy orange-butter sauce gives Brussels sprouts a wake-up call in this recipe from "Fast, Fresh & Green," by Susie Middleton.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Turnips and Pears with Rosemary-Honey Drizzle

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

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  • In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.

  • Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.

  • In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

Reviews

63 Ratings
  • 5 star values: 18
  • 4 star values: 18
  • 3 star values: 16
  • 2 star values: 10
  • 1 star values: 1