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Orange and Maple Scented Brussels Sprouts

Orange and Maple Scented Brussels Sprouts

Brussels sprouts just might be the most hated, though often never tried, misunderstood vegetable there is.

But things change when you take sprouts, toss them with olive oil and orange zest then gently sear them until they begin to caramelize. Add a splash of orange juice and a quick roast before finishing with subtle notes of sweet maple and a tang of balsamic vinegar. These miniature members of the cabbage family take on a bright yet smoky, slightly rich nutty edge.

When shopping for Brussels sprouts look for sprouts with a true green color and fresh, tight leaves. You can find these gems throughout the year but they are in peak season from September to February.

Toss in some great pantry basics – olive oil, kosher salt and freshly cracked black pepper. Then add the zest of one orange to brighten the flavor.

Caramelize the cut edges then pour in freshly squeezed orange juice. Roast until just tender and balance out the bite with balsamic vinegar and pure maple syrup.

Be brave, give Brussels sprouts a try – with these remarkable flavors they might become your new favorite vegetable!

Orange and Maple Scented Brussels Sprouts

1-1/2 pounds Brussels sprouts, rinsed and ends trimmed, about 24 large sprouts

2 tablespoons olive oil

1 teaspoon kosher salt

¼ to ½ teaspoon freshly cracked black pepper

Zest of 1 large orange, about ½ teaspoon

Juice of 1 large orange, about ½ cup

1 tablespoon aged balsamic vinegar

3 tablespoons pure maple syrup

Preheat the oven to 450-degrees. Toss the Brussels sprouts in a large bowl with the olive oil, kosher salt, black pepper and orange zest.

Lightly spray a large skillet with cooking spray and set it over medium heat. When the pan is hot place the sprouts cut side down in the pan. Cook the sprouts for about 8 to 10 minutes or until the cut side of the sprouts begin to turn golden in color.

Pour the orange juice into the pan and gently toss to coat.

Roast the sprouts in a 450-degree oven for 10 minutes or until the sprouts are just beginning to become tender. Lower the heat to 300-degrees. Stir in the balsamic vinegar and the maple syrup and cook for an additional 5 to 10 minutes until the sprouts are tender.

Orange and Maple Scented Brussels Sprouts, courtesy of Preserving Good Stock

October 3, 2018
: 4 to 6

With a splash of citrus and a light glaze of maple these miniature members of the cabbage family take on a bright yet smoky, slightly rich nutty edge.

By:

Ingredients
  • 1-1/2 pounds Brussels sprouts, rinsed and ends trimmed, about 24 large sprouts
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon freshly cracked black pepper
  • Zest of 1 large orange, about 1/2 teaspoon
  • Juice of 1 large orange, about 1/2 cup
  • 1 tablespoon aged balsamic vinegar
  • 3 tablespoons pure maple syrup
Directions
  • Step 1 Preheat the oven to 450-degrees.
  • Step 2 Toss the Brussels sprouts in a large bowl with the olive oil, kosher salt, black pepper and orange zest.
  • Step 3 Lightly spray a large skillet with cooking spray and set it over medium heat. When the pan is hot place the sprouts cut side down in the pan. Cook the sprouts for about 8 to 10 minutes or until the cut side of the sprouts begin to turn golden in color.
  • Step 4 Pour the orange juice into the pan and gently toss to coat. Roast the sprouts in a 450-degree oven for 10 minutes or until the sprouts are just beginning to become tender.
  • Step 5 Lower the heat to 300-degrees. Stir in the balsamic vinegar and the maple syrup. Cook for an additional 5 to 10 minutes, or until the sprouts are tender.


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