This is a fantastic method for enhancing Brussels sprouts. The floral notes of the sprouts go incredibly well with the orange and ginger zing. With this dish, I like to use an olive oil that has been flavored with blood oranges. It contributes to the zing. It could be fun to experiment with different dried fruits or nuts.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound Brussels sprouts
- 1 tablespoon olive oil
- ¼ cup chopped pecans
- ¼ cup orange juice
- ½ cup dried cranberries
- 1 tablespoon freshly grated ginger
Instructions
- 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.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version includes 1 teaspoon of orange zest as a garnish.
Reviews
Incredible flavor and textures – delicious. I didn’t have Grand Mariner so I substituted Triple Sec and it was fantastic.
This was a surprise it was so good. Added a little “heat” husband likes spice ( cayenne pepper) . Was a good leftover lunch for me I like vegetarian wraps. Will do again.
The flavors blend so nicely together. I made it in my wok so cleaning up the stove was easier. Will be making this again!
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-make-them-tasty bacon which all the other recipes have. This is a very festive side dish at a holiday table.
Me and my family loved this.
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.
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 having it again tonight! Thank you so much for sharing!!
I had cherries rather than cranberries. They were way over powering. 1/4 cup would probably work better. I only put in 1tsp of fresh ginger because of previous ratings. It was not enough. 1/4 cup of orange juice evaporated the instant I added it. 3/4 cup lasted for the suggested 5 min.
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!
Delicious – liked by even non Brussel Sprout people. Reduce the carbs by using fresh squeezed orange juice.
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.
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!
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). 🙂
Made this for thanksgiving and everyone loved it! Next time I will add some extra toasted pecans to top it off after making for a little added crunch.
A perfect blend of flavours. I didn’t need to add any seasoning. Yummy!
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!
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!