Roasted Brussel Sprouts | Spicy Orange

I know, I know yet another Brussel Sprout rendition. It seems the vegetable has become the darling of gastropubs lately. Everywhere I go there is some crispy, roasted version with one spice or another thrown in as a signature.

Growing up I hated these things, hated. I think it had to do with the steamed-until-flabby method of preparation, making them taste like a mushy, shambolic version of cabbage. But when roasted with a little oil and salt, they are almost like french fries.

This version, I snagged from Nutrition Action, then modified. I had intended to make an Orange Chicken to pair but after I tasted-tested these I did not see any reason and I called them dinner.

  • 1/2 C Fresh Squeezed Orange Juice
  • 1 t Orange Zest
  • 1/2 t Salt
  • 1/2 t Black Pepper
  • 1/2 C Shallot, finely chopped (or onion)
  • 1 T Olive Oil
  • 1 lb Brussel Sprouts, trimmed of yellow/black bits
  • 3 T Olive Oil
  • 1/2 t Salt
  • 1/2 t Black Pepper
  • 3/4-1 t Red Chili Flakes
IMG_1783 IMG_1784

First make the sauce. Heat the orange juice in a small pot over medium heat, reduce to 2T. Add zest, 1/2 t salt and 1/2 t black pepper. Stir to break up the zest. Set aside.

Now prepare the sprouts. Heat oven to 400. Mix sprouts, 3T olive oil, 1/2 t salt. 1/2 t black pepper and the chili flakes in a large bowl until sprouts are coated with seasonings. Spread sprouts over a large roasting pan. Bake for 30-40 minutes or until desired brown-ness and crispy-ness.

While the sprouts are roasting, add the 1T of oil to a small sautee pan over medium heat. Add shallots and saute until very browned, about 4-5 minutes. Set aside.

When the sprouts are done, remove to a large bowl. Spoon the shallots and orange sauce over the sprouts, stir to coat then serve immediately. I double-dare you not to eat them all in one sitting. Go on, t r y.


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