Orange Glazed Brussels Sprouts
Transform your side dish game with these irresistible Orange Glazed Brussels Sprouts! This recipe combines roasted Brussels sprouts, caramelized to golden perfection, with a bright and tangy orange glaze made from fresh orange juice, zest, and a touch of honey for natural sweetness. A splash of soy sauce adds depth, while a hint of fresh parsley provides a pop of color and herbaceous flavor. Quick and easy to make, these tender, glazed sprouts require just 30 minutes from prep to plate, making them a perfect addition to weeknight dinners or holiday feasts. Serve warm for a stunning dish that’s as visually appealing as it is delicious. Packed with zesty citrus flavor, this side is sure to impress even the pickiest eaters!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Fresh orange juice
- 1 teaspoon Orange zest
- 2 tablespoons Honey
- 1 teaspoon Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Chopped fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Trim the ends off the Brussels sprouts and remove any discolored outer leaves. Slice them in half lengthwise.
In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper until evenly coated.
Spread the Brussels sprouts in an even layer on the prepared baking sheet, cut side down. Roast for 18-20 minutes, flipping halfway through, until they are golden brown and caramelized.
While the Brussels sprouts are roasting, prepare the orange glaze. In a small saucepan over medium heat, combine 0.5 cups of fresh orange juice, 1 teaspoon of orange zest, 2 tablespoons of honey, and 1 teaspoon of soy sauce.
In a small bowl, mix 1 teaspoon of cornstarch and 2 tablespoons of water to create a slurry. Stir the slurry into the saucepan with the orange mixture.
Cook the glaze over medium heat, stirring frequently, until it thickens slightly, about 3-4 minutes. Remove from heat and set aside.
Once the Brussels sprouts are finished roasting, transfer them to a serving dish. Drizzle the orange glaze over the top and toss gently to coat.
Garnish with 1 tablespoon of chopped fresh parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.8 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
