Ginger Orange Brussels Sprouts
This is a great way to liven up Brussels sprouts. The orange and ginger zing pair perfectly with the sprouts' floral flavors. I have a blood orange infused olive oil that I like to use with this recipe. It helps with the zing. Other dried fruits or nuts might be interesting experiments.
- ½ pound Brussels sprouts
- 1 tablespoon olive oil
- ¼ cup chopped pecans
- ¼ cup orange juice
- ½ cup dried cranberries
- 1 tablespoon freshly grated ginger
- 1. Shred Brussels sprouts in a food processor.
- 2. Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
- 3. Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.