Orangey Brussels Sprouts with Warm Spices
This bright, citrusy lightly sweet Brussels sprouts dish will make getting your veggies so easy!
Servings: 4
Calories: 126kcal
Cost: 10
Equipment
- 1 Zester
- 1 Mixing Bowl
- 1 Whisk
Ingredients
- 5-6 cups brussels sprouts
- 1 tablespoon olive oil
- 2 tablespoon soy sauce
- 2 tablespoon balsamic vinegar
- 1-2 tablespoon honey
- 1/4 teaspoon ground ginger
- 1 tablespoon minced garlic
- 1/8 teaspoon salt see notes
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 orange large
Instructions
- Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or use a silicone liner. Wash your Brussels sprouts and quarter them. Place them in a large mixing bowl.
- Drizzle 1 tbsp olive oil over the brussels sprouts. Stir to coat, then dump them out in an even layer on your baking sheet. Bake for 15-20 minutes until they are nicely roasted.
- While the brussels roast, prepare your glaze. Into a small saucepan, add the soy sauce, balsamic vinegar, minced garlic, honey, ginger, salt, pepper, & red pepper flakes. Zest the outside of one large orange, then quarter the orange and squeeze the juice into the sauce pan. Put the pan on medium heat and bring to a boil, stirring frequently, until it has reduced by half. Remove from heat.
- When brussels sprouts are done, remove them from the oven. Pour the glaze over top and toss to coat. Scoop them into a serving dish and serve immediately.
Video
Notes
Use at least 1 tbsp honey, or this glaze will be too savory. However, going up to 2 tbsp will bring out even more of the sweet flavors. Adjust the honey to your preferences.
The soy sauce may be very salty, so I would only use 1/8 tsp salt at first. However, taste your brussels after your coat with the glaze. Use a salt shaker to add more salt if desired.
Nutrition
Calories: 126kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 608mg | Potassium: 533mg | Fiber: 5g | Sugar: 11g | Vitamin A: 942IU | Vitamin C: 112mg | Calcium: 69mg | Iron: 2mg
