Roasted Blood Orange Brussel Sprouts Recipes

Steps:

• Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
• In a large bowl, toss Brussels sprouts with olive oil and salt; arrange in an even layer on prepared baking sheet, cut side down.
• Transfer to oven and roast until brown and tender, 15 to 18 minutes, rotating baking sheets halfway through baking; transfer to a large bowl.
• In a small saucepan, mix together vinegar, maple syrup, orange juice, and orange zest; heat over medium heat until heated through but not simmering. Remove from heat and whisk in cold butter, a few pieces at a time, until smooth and creamy. Pour vinegar mixture over Brussels sprouts and gently stir until liquid is absorbed and mixture is well combined; serve immediately.

Steps:

• 1. First drizzel sprouts with olive oil S&P. Toss together, place on baking pan 425 degree oven for 25-30min til fork tender. Toss half way between cooking.
• 2. While brussel sprouts are roasting, combine sugar and corn starch, add to small pan. Add rest of ingredients except garnish. wisk and bring to boil. Turn to med low continue to wisk and simmer for 10 min. Turn off, set aside. If too thick add more stock and juice, should be like a glaze.
• 3. Remove brussel sprouts, plate, and drizzel with sauce, garnish with orange slices.
• 4. Blood oranges are only around for about 4-6 weeks. Can use regular oranges.

Steps:

• 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.