Orange Glazed Brussels Sprouts

"This is a low fat recipe. A different way to fix brussel sprouts."
 
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Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. I am glad someone put a recipe for brussel sprouts on here! This was good!
     
  2. 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.
     
  3. 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.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

I am a stay at home Grandmother who babysits my three grand daughters, ages 6mos. to 10 years. I enjoy cooking, sewing, reading, and taking care of my family. I am active in my church and also the treasurer. I love cookbooks of any kind, but am more interested in low fat, low carb. recipes since my husband is recovering from a recent heart attack, and I have been diagnosed with diabetes. We've begin walking and trying to take better care of ourselves. Its hard work, but we are committed to make it work. We are both enjoying losing weight, having more energy, and are looking forward to autumn so that we can take advantage of the cooler weather to take our exercise up a notch. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
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