Orange-Glazed Brussels Sprouts {SRC}

Oh my goodness! Now that summer is finally here it feels like the time is flying by. I feel like we just posted April's Secret Recipe Club reveal.

This month I got Becky from A Calculated Whisk. I really enjoyed going through Becky's experience with Whole 30.  I occasionally make paleo meals but don't think I could commit 100%. I find it interesting to read about how others make it more practical.  There are all sorts of recipes on A Calculated Whisk.  I tried to stay away from her massive dessert list and stick with veggies. After all bikini season is almost here.  My husband was hankering for the roasted beet carrot salad with goat but I wanted the Brussels sprouts. 

This isn't the most seasonal recipes but I do love Brussels sprouts. I would eat them year round if I could convince my husband.  We had family over for Memorial Day weekend and I used the opportunity to share the Brussels sprouts.  Funny how one of my favorite foods is a food both my parents claim to hate.  Well, this recipe didn't make them lovers of Brussels sprouts but they did eat a full serving after the taste test.

Orange-Glazed Brussels Sprouts

by Emily Morris

Prep Time: 10 minutes

Cook Time: 40 minutes

Keywords: bake side Brussels sprouts orange

6063406

Ingredients (serves 4)

For the Brussels sprouts:

• 3 cups Brussels sprouts, trimmed and halved
• 2 teaspoons coconut oil, melted
• Sea salt, to taste

For the orange glaze:

• 1 teaspoon coconut oil
• 1 large or 2 small shallots, sliced thinly into rings
• Zest of 1 orange
• Fresh-squeezed juice of 2 oranges (about 2/3 cup)
• 2 tablespoons coconut aminos
• 1/4 teaspoon powdered ginger
• 1 teaspoon tapioca starch
• Salt to taste
• Sliced scallions, for serving (optional)

Instructions

Preheat the oven to 400 and line a sheet pan with parchment. While the oven is heating up, zest and juice the oranges and prepare the Brussels sprouts.

In a bowl place Brussels sprouts and toss to coat with salt and oil. Place the Brussels sprout halves on the prepared pan and roast for 10-15 minutes, turning once, until browned and crisp-tender.

While the Brussels sprouts are roasting, make the glaze. Heat the coconut oil in a skillet over medium heat, add the shallots, and cook until browned in spots, about five minutes. Add the orange zest and stir-fry until fragrant, about 30 seconds.

Add the orange juice, coconut aminos, and ginger. Whisk until well combined. Let the sauce simmer for about five minutes, then whisk in the tapioca starch. Continue to simmer the sauce thickens, 2-3 minutes more. Set the glaze aside until the sprouts are ready.

When the Brussels sprouts are done, transfer them to a large serving bowl. Pour the sauce over, toss to combine, sprinkle with scallions, and serve hot.

Powered by Recipage

An InLinkz Link-up