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These orange caramelized Brussels sprouts transform the humble vegetable into a show-stopping side dish with caramelized edges, tangy citrus glaze, and festive toppings.
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What makes this dish special
One of my favorite vegetables is Brussels sprouts. They're so easy to prepare, and the flavor combinations are endless. I usually prepare them with a honey mustard sauce, in a shaved and roasted Brussels sprouts salad, or as prosciutto wrapped Brussels sprouts. Today, I'm mixing it up and preparing orange caramelized Brussels sprouts.
Need an incredible side dish? Look no further! This recipe is sure to win you over. It only takes 15 minutes from start to finish, and the results are fantastic!
Ingredients
- Orange: The orange juice provides acidity and bright citrus flavor that creates the base of the glaze.
- Dijon mustard: Adds tanginess and depth to the sauce while also acting as an emulsifier to help bind the oil and orange juice together.
- Dried cranberries: Provide bursts of concentrated sweetness and chewy texture.
- Feta: Adds a creamy, salty, tangy element.
- Pistachios: Provide a crunchy texture while adding a slightly sweet, nutty flavor.
Substitutions and variations
- Toppings: Feel free to substitute the toppings, such as using pine nuts instead of pistachios, goat cheese instead of feta, or dates instead of dried cranberries.
- Spicy: You can add red chili flakes to the orange sauce for a spicy kick.
Recipe
Orange Caramelized Brussels Sprouts
Ingredients
- 3 tablespoons orange juice (about 1 medium orange)
- 1 tablespoon honey
- 1 teaspoon orange zest
- 1 teaspoon dijon mustard
- 1 garlic clove minced
- 2 tablespoons oil
- 1 pound Brussels sprouts trimmed and halved
- salt and pepper
- 2 tablespoons dried cranberries
- 2 tablespoons crumbled feta
- 2 tablespoons chopped toasted pistachios
Instructions
- Whisk together orange juice, honey, orange zest, dijon mustard, and garlic in a medium bowl.
- Heat oil in a large saute pan over medium heat. Add the Brussels sprouts with the cut side facing down in the pan. Let sit undisturbed for 5-8 minutes or until the sprouts develop a dark caramelized sear. Season with salt and pepper.
- Add the orange sauce and bring to a boil. Continue to simmer for 2-3 minutes or until the liquid has reduced and the sprouts are tender.
- Remove from heat and add cranberries, feta, and pistachios, tossing to combine. Transfer to a serving platter and serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare Brussels sprouts
Brussels sprouts are slightly bitter, so it's a good idea to add a sweet ingredient. In this orange caramelized Brussels sprouts recipe, we're adding fresh orange juice, a touch of honey, and dried cranberries to balance out the flavors.
It only takes 15 minutes to make this side from start to finish. Everything is done in the pan, so the process is very simple.
If you haven't already, trim and halve the Brussels sprouts before cooking. Cutting them in half will speed up the cooking process and give us a flat surface to caramelize.
Heat oil in a large saute pan and place the sprouts with the cut side facing down. We want to make sure every sprout is properly browned.
As tempting as it may be to stir, let them sit undisturbed for about 5-8 minutes.
Step 2: Add glaze
Meanwhile, combine the ingredients for the sauce, including orange juice, honey, Dijon mustard, orange zest, and garlic. I highly recommend using fresh orange for the best results. Besides, you need orange zest, so you might as well use the whole orange!
Add the glaze and continue to cook the sprouts until the liquid has evaporated and the sprouts are tender.
Toss in the dried cranberries, crumbled feta, and chopped pistachios, and these babies are ready to be served.
These orange caramelized Brussels sprouts are so simple, but they are simply delicious!
Make-ahead and storage
- Make-ahead: Prepare the Brussels sprouts and make the orange sauce ahead of time.
- Storage: Keep leftovers in an airtight container in the refridgerator for up to 3 days.
Frequently asked questions
Yes! Toss the halved Brussels sprouts with oil, salt, and pepper, then roast cut-side down at 400°F for 20-25 minutes until caramelized. Toss with the orange sauce during the last 5 minutes of roasting, then add toppings.
They should be tender when pierced with a fork and have a deep golden-brown caramelization on the cut side. If they're still hard after the sauce reduces, add a splash of water and continue cooking for a few more minutes.
Yes! Replace the honey with maple syrup or agave nectar, and omit the feta cheese or use a vegan feta substitute.
Serving suggestions
Here are some of my favorite dishes to pair this side dish with:
Katie says
This was so easy to make and I really liked the orange and honey!
Christine Ma says
I'm so glad you enjoyed them!