Orange and Honey Glazed Brussel Sprouts
This spin on a classic dish combines 100% orange juice and Brussels sprouts to help replenish essential nutrients like vitamin C, potassium and folate. Great for entertaining or as a weeknight side.
contains gluten
Ingredients
US
Metric
- 1180 ml Brussels sprouts (about 1 pound; trimmed and halved)
- 30 ml olive oil or oil of choice
- 1 ml salt
- 1 ml ground black pepper
- 120 ml 100% orange juice
- 15 ml apple cider vinegar
- 15 ml honey
- 5 ml chili paste
- 10 ml grated lemon zest (optional)
Steps
- Wash hands with soap and water.
- Preheat oven to 450ºF with a large, rimmed baking sheet placed on the middle rack.
- Add Brussels sprouts to a large bowl, and toss with oil, salt and pepper.
- Remove baking sheet from oven, and carefully arrange Brussels sprouts cut side down on the sheet. Return to oven, and roast until golden, about 20 minutes, flipping halfway through.
- While the sprouts are baking, in a small saucepan over medium-high heat, combine orange juice, apple cider vinegar, honey and chili paste.
- Bring to a boil and cook for 5 to 10 minutes, until reduced and syrupy. Remove from heat and allow to cool slightly.
- Place sauce in a large bowl and add roasted Brussels sprouts. Toss to combine. Transfer to a serving plate and top with lemon zest.
Nutrition (per serving)
| Calories | 139 |
|---|---|
| Protein | 4.0 g |
| Fat | 7.0 g |
| Carbs | 18.0 g |
| Fiber | 4.0 g |
| Sodium | 187 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)