Taste the harmony of flavors with this stir-fried Orange Glazed Brussels sprouts. The Brussels sprouts have a delicious bite and, combined with the fresh orange balsamic sauce and crunchy pecans, a delicious side dish you can make instantly in the wok.
Delicious Stir-fry Sprouts with Orange Flavor
When I was a child, I was not fond of Brussels sprouts as much as I do now. They had such a specific taste that I didn't like. But as I grew up, I started to appreciate them. And now it's one of my favorite vegetables. Unfortunately, the children are not grown up yet.
But then I discovered this stir-fry Brussels sprouts. The first is crispy baked and then flavored in a delicious orange balsamic sauce. And the crunchy pecan nuts complete these vegetables.
You may think this is a complex recipe, but it is not. These tasty Brussels sprouts are on the table within 20 minutes. And even the kids thought it was a successful twist. These will be on the table more often!
What do you need for Orange Balsamic Glazed Brussels Sprouts?
To prepare these Orange Glazed Brussels Sprouts, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter: To fry the Brussels sprouts, and it gives a creamy sauce.
- Brussels sprouts: These are vegetables from the open ground and contain a lot of vitamin C. They have a mildly bitter cabbage taste. They are available in different sizes, but you use the minor variants because you stir-fry them this time.
- Honey: For the sweetness in the sauce.
- Orange: You use both the zest and zest from the orange, giving the sauce a light citrus flavor.
- Balsamic glaze: Delicious balsamic vinegar is reduced to a syrup (or glaze, as the name says), making it velvety soft and fuller in taste.
- Pecans: The delicious nutty flavor combines well with the sweet orange and crunchy Brussels sprouts. You can also replace it with walnuts.
How to prepare Citrus Glazed Brussels Sprouts with Pecans
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Clean the Brussels sprouts by cutting the bottom of the Brussels sprouts. Then remove the outer leaves. Rinse everything under the tap.
- Melt butter in a wok and add the Brussels sprouts. Stir-fry over medium heat for 8 to 10 minutes until easily pierced with a fork.
- Reduce the heat to low and add extra butter, honey, balsamic cream, orange juice, and grater to the Brussels sprouts and stir-fry for another 3 minutes. The Brussels sprouts are covered with a delicious orange glaze.
- Place the Brussels sprouts in the serving bowl and sprinkle the pecans. Stir everything well and serve immediately.
Delicious with a delicious piece of meat and potatoes such as Chicken breast with orange thyme sauce, Salmon with red wine herb butter and shallots, and Potato gratin with Emmentaler.
Tips, Substitutions, and Variations
- Since you are stir-frying the Brussels sprouts, they may brown a bit. That's alright and gives a great taste.
- Pecans are a counterpart to the sweet orange glaze, so use salted nuts instead.
- Also tasty: Add dried cranberries or pomegranate seeds.
- Bacon: Bake the bacon crispy and mix it with the Brussels sprouts for an extra bite and more flavor.
- Use a wok (or large pan) to stir-fry the Brussels sprouts evenly.
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Orange Glazed Brussels Sprouts
Ingredients
- 1 tablespoon butter
- 1 pound Brussels sprouts small, washed and trimmed
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 teaspoon orange zest finally grated
- 2 tablespoons balsamic glaze
- ½ cup salted pecans
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in a wok and add the brussels sprouts.1 tablespoon butter, 1 pound Brussels sprouts
- Stir-fry over medium heat for 8-10 minutes until the Brussels sprouts are al dente. You can then easily pierce the veggies with a fork.
- Lower the heat and add two tablespoons of butter, honey, orange juice, orange zest, and balsamic glaze.2 tablespoons butter, 2 tablespoons honey, 2 tablespoons orange juice, 1 teaspoon orange zest, 2 tablespoons balsamic glaze
- Stir-fry for another 3 minutes.
- Turn off the heat and add the pecans.½ cup salted pecans
- Mix everything well and serve immediately.
Notes
- Available in different sizes, but because you stir-fry them this time, use the small varieties.
- Since you are stir-frying the Brussels sprouts, they may brown a bit. That's alright and gives a great taste.
- Use a wok (or large pan) to stir-fry the Brussels sprouts evenly.
- Add dried cranberries or pomegranate seeds.
- Bacon: Bake the bacon crispy and mix it with the Brussels sprouts for an extra bite and more flavor.
- Refrigerator: Cool the Brussels sprouts quickly and keep them covered in the fridge for up to two days.
- Freezer: Divide the cooled Brussels sprouts on a baking tray and place that in the freezer. When the Brussels sprouts are frozen, remove them from the baking sheet and put them in a freezer bag. This keeps them good for up to three months. Do not thaw the Brussels sprouts, but reheat still frozen.
- Reheat the brussels sprouts by stir-frying them until warm, or use a magnetron.
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