Prep 10 mins
Cook 15 mins
This is a low fat recipe. A different way to fix brussel sprouts.
- 6 cups Brussels sprouts
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 2 tablespoons sugar
- 1⁄3 cup red wine vinegar
- 3 tablespoons orange juice
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- With paring knife, make a small X in the stem end of each brussel sprout. In a large pot of boiling water, cookd the sprouts until crisp tender, about 7 minutes. Drain well.
- Meanwhile, in a large nonstick skillet, warm the oil over medium heat until hot but not smoking. Add the garlic and cook, stirring, until tender, about 2 minutes. Add the sugar and swirl in the pan until melted, about 2 minutes.
- Add the vinegar, orange juice, thyme, salt, pepper and the drained sprouts, and continue cooking until the sprouts are richly glazed, about 5 minutes.
I am glad someone put a recipe for brussel sprouts on here! This was good!
My goal was to not do any grocery shopping, so I made a couple of substitutions: sour orange for the orange juice, balsamic vinegar for the red wine vinegar. I was also able to use fresh thyme, as it has survived a light frost. This was very, very good - a wonderful addition to our Thanksgiving table. I used only 4 cups of sprounts, but used all of the rest of the ingredients.
While looking for a new way to make brussel sprouts for Thanksgiving, i came across your recipe. Being bored wih the steamed and add a little butter recipe i have always used, i was thrilled to find this recipe. I Halved the recipe to give it a whirl and it's a winner! i'm going to make a double batch for Thanksgiving now! Thanks so much for this wonderful recipe! My daughter, who hated brussel sprouts before, even had seconds! One thing i did different was grate a little orange zest over the top just before serving. Thanks again.