As autumn paints its vibrant hues across the landscape and the air becomes crisp with the promise of winter, there’s no better time to savor the rich, earthy flavors of seasonal produce. And at the heart of this autumnal celebration are Brussels sprouts, those petite green gems that often find their way to our holiday tables. But this time, we’re giving them a delightful twist that’s sure to steal the spotlight – introducing our Orangey Brussels Sprouts with Warm Spices recipe.
Picture this: tender Brussels sprouts kissed with the warmth of aromatic spices, elevated by the zesty brightness of oranges. This dish transforms humble ingredients into a sensational side dish that’s both comforting and refreshing. It’s a perfect marriage of sweet and savory, a melody of textures, and a variety of flavors that will leave your taste buds dancing with delight.
To make this flavorful veggie dish, you will need:
- Brussels sprouts- Of course! They’re the star of the show. We will use 5-6 cups of them.
- Oranges- A large one will do, or use two small ones
- Honey– A small amount to add some stickiness and a tinge of sweet
- Soy Sauce– Enhances the savory sides of our flavor palate
- Balsamic Vinegar– A small amount to add depth and richness to our orange sauce
- Garlic Cloves– Who doesn’t love garlic?
- Ginger Paste– Adds a zesty, festive twist
- Olive Oil– To help the Brussels sprouts roast golden brown
- Spices– Salt, black pepper, & red pepper flakes (omit the red pepper if you don’t like heat)
Making this dish is quite easy!
First, preheat your oven to 400 degrees. Wash the Brussels sprouts and quarter them. Throw them in a mixing bowl.
Next, wash and dry your orange. Zest it into a small bowl and try to get at least a teaspoon of zest. Then, quarter your orange and squeeze your juice into a small bowl. You should aim for about 1/4 cup of juice. Add your zest and juice to a slightly larger mixing bowl.
Now it’s time to add the rest of the ingredients for the orangey sauce: add your soy sauce, balsamic vinegar, honey, ginger paste, salt, pepper, and red pepper flakes to the sauce mixing bowl. Mince your garlic cloves and add those, too.
Grab a whisk and whisk the sauce to thoroughly combine ingredients.
Now we will finish prepping the Brussels sprouts. Add two teaspoons of olive oil to your bowl of Brussels sprouts. Toss to combine. Then pour your orange spice sauce on the brussels and stir. Pour your Brussels sprouts out on a parchment-lined baking sheet, and bake at 400 degrees for 20-25 minutes.
Tips & Variations
The orange zest is essential for full orange flavor. The amount of juice is flexible. I’ve used anywhere from 1/4 cup to 1/2 cup with success–just whatever I’m able to squeeze from my orange. Make sure you get some zest, though.
The red pepper flakes can be left out if you don’t like heat.
If you want more of a sticky glaze, increase the honey to two tablespoons. I use two teaspoons because I try to balance the purpose of the honey with the added sugars it brings, but feel free to adjust this recipe to meet your own goals!
For one serving of this recipe (1/4 of the pan), the nutritional information is as follows:
- Calories: 126
- Protein: 7 grams
- Fat: 3 grams
- Carbs: 22 grams
- Fiber: 7 grams
You can also make this dish in a cast iron skillet! Just add the olive oil & Brussels sprouts to the skillet to cook until they’re starting to get crispy. Then add your orange sauce and finish cooking until the sauce is reduced and the Brussels sprouts are tender.
If you’re in the mood for more healthy fall recipes, try our Pumpkin Banana Muffin recipe!
Other Veggie Sides
Brussels sprouts need a bit of oil to crisp the edges. This recipe calls for 2 tsp of olive oil. If the oil isn’t the issue, then it’s likely your temperature is too low, or that you’re not giving them enough time in the oven. I suggest roasting them at 400 degrees for 20-25 minutes.
This recipe would go phenomenally with our smoked whole chicken recipe! Roasted carrots and potatoes are other great sides.
Yes! Brussels sprouts are a great source of fiber, antioxidants, and vitamins C & K.
Orangey Brussels Sprouts with Warm Spices
- 1 Zester
- 1 Mixing Bowl
- 1 Whisk
- 1 Baking Sheet
- 5-6 cups Brussels Sprouts
- 1 Orange Large
- 2 tbsp Soy Sauce
- 1 tsp Balsamic Vinegar
- 2 tsp Honey
- 1 tsp Ginger Paste
- 2 cloves Garlic small
- 2 tsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes
- Preheat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Wash your Brussels sprouts and quarter them. Add them to a mixing bowl.
- Wash and dry your orange. Zest your orange into a smaller mixing bowl, getting at least a teaspoon of zest. Then quarter your orange and squeeze it into the bowl, getting about 1/4-1/3 cup of juice.
- Add your soy sauce to the bowl of orange juice & zest, followed by the balsamic vinegar, honey, ginger paste, salt, pepper, & red pepper flakes. Mince your garlic cloves and add them to the sauce. Use a whisk to thoroughly combine.
- Add 2 tsp of olive oil to the bowl of Brussels sprouts and toss to combine evenly. Pour your orange sauce over the brussels, and then dump them onto a parchment lined baking sheet.
- Roast your Brussels sprouts at 400 degrees for 20-25 minutes.