Orange Glazed Brussels Sprouts
User Reviews
4.5
Orange Glazed Brussels Sprouts
Description
This recipe involves trimming and halving Brussels sprouts, tossing them with olive oil, salt, and freshly ground pepper, then cooking them by broiling or roasting until they develop a browned, slightly crisp exterior and tender interior. The orange glaze is prepared by gently warming orange marmalade to soften it, then stirring in apple cider vinegar to add acidity. Chili flakes can be added for a mild spicy note.
The cooked sprouts are coated thoroughly in the glaze to combine the bitterness of Brussels sprouts with the sweetness and tanginess of the orange marmalade and vinegar. Using orange jam or preserves instead of marmalade is suggested to avoid too much bitterness, since marmalade flavors vary. The balance of these components brings complexity without overwhelming the dish's natural flavors.
This side dish fits well next to roasted meats or as part of a holiday spread. The notes mention the sprouts can be stored airtight in the refrigerator for up to five days, supporting meal prep and leftovers. The recipe also cautions that broiling requires attention to prevent burning.
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ⅓ cup orange marmalade preserves, jam or jelly; or to taste (see NOTE 2 below)
- 2 to 3 tablespoons apple cider vinegar
- pinch red chile pepper flakes optional and to taste
Instructions
- Preheat oven to the high broil setting (or 475F) and line a sheet pan with foil for easier cleanup. See NOTE 1 below.
- Add the sprouts to the pan, evenly drizzle oil, evenly season with salt and pepper, toss with your hands to coat evenly, and arrange the sprouts cut side down.
- Broil for about 5 minutes on the first side (or about 10 minutes at 475F), flip sprouts, and broil for an additional 3-4 minutes (or about 5 to 7 minutes at 475F), or until sprouts are as done as desired.
- To a large microwave-safe bowl, add the orange marmalade, preserves, etc. and heat on high power for about 45 seconds, or until it begins to soften and almost melt.
- Add the vinegar and stir to combine.
- Add the cooked sprouts, optional chile flakes, and stir to coat evenly. Serve immediately.
Notes
- Broiling cooks sprouts faster but watch carefully to avoid burning; roasting is gentler though slower.
- Use orange jam or preserves instead of bitter marmalade to reduce overall bitterness.
- Store cooked sprouts in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 141kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 298mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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