Orange Glazed Brussels Sprouts

A square photo with a gray bowl filled with Brussels sprouts, pecan and delicious orange glaze. A dark gray background. A spoon in the front.

Orange Glazed Brussels Sprouts

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.

Prep Time 5

Cook Time 12

Total Time 17

Course Side Dish

Cuisine Other

Servings persons

Calories 261 kcal

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

1. Brussels sprouts:

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.

2. Pecans are a counterpart to the sweet orange glaze, so use salted nuts instead.

3. 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.

4. Storage

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.

Nutrition

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