Orange-Ginger Brussels Sprouts
Published March 25, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds brussels sprouts, ends trimmed, large sprouts quartered, smaller ones halved
- 3tablespoons extra-virgin olive oil
- Salt and black pepper
- Juice from 1 lemon (about 3 tablespoons)
- 2½teaspoons freshly grated ginger
- ½teaspoon ground turmeric
- 1orange
- ¼cup cilantro leaves, plus their stems thinly sliced
- 2tablespoons roughly chopped, roasted peanuts
Nutritional analysis per serving (6 servings)
140 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange an oven rack in the bottom third of the oven and heat the oven to 425 degrees. On a sheet pan, toss the brussels sprouts with 2 tablespoons oil and season generously with salt and pepper. Arrange cut-sides down and roast on the bottom rack until browned and tender, 16 to 20 minutes.
- Step 2
Meanwhile, in a medium bowl, stir together the remaining tablespoon oil, the lemon juice, ginger and turmeric. Season generously with black pepper and to taste with salt.
- Step 3
Cut off the top and bottom of the orange and set on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the medium bowl to get out any juice. Slice the fruit into bite-size pieces. Transfer the fruit and any juice on the cutting board to the bowl.
- Step 4
To serve, spread half the brussels sprouts on a platter and drizzle with half the dressing and orange pieces. Repeat with the remaining sprouts and dressing. Sprinkle with the cilantro leaves and stems and peanuts. Serve right away or at room temperature.
Private Notes
Comments
@Cyn Flat leaf parsley or Thai basil
Basil is a wonderful accompaniment to orange and adds the herbal note. Tarragon is a more exotic tasting option. Parsley also possible. Use much less than what is called for. You can always add more to taste.
I'm one of those people for whom cilantro tastes like soap. What would be a good substitute for it in this recipe? Normally I'd just skip it but 1/4 cup of an ingredient is too much to leave out.
This is a wonderful recipe. It tasted great and is a beautiful & different way to present a dish of brussel sprouts. I used 2 pounds of brussels sprouts that were small so I did not cut them in half. Used two oranges instead of one as someone suggested and I’m glad I did. And flat leaf Italian parsley instead of cilantro. And put the pieces of orange rind I cut off along with the orange pith in my handheld orange squeezer (juicer) to add a small amount of orange juice to the sauce. You could taste the lemon juice plus the orange flavor. Great!
My husband dislikes cilantro, so I always replace it with basil, which works great.
Easy, excellent, had all ingredients in house. We ate it as a main course but would be a zesty side as well.
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