Roasted Brussels Sprouts With Orange Butter Sauce 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:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Brussels sprouts, olive oil, salt, and pepper in a bowl; mix until evenly coated. Spread sprouts onto the prepared baking sheet.
• Bake in the preheated oven until edges are starting to wilt, about 20 minutes. Transfer sprouts to a bowl.
• Heat butter and hot sauce in a saucepan over low heat until melted and smooth, 2 to 3 minutes. Pour mixture over sprouts and stir until coated.

Steps:

• Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
• Remove, and steam them for 10 minutes.
• If you don't have a steamer, boil them for 7-10 minutes .
• Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
• Stir, occasionally.
• Remove, and drain the brussel sprouts.
• Place in a bowl, or a service plate, and add the butter sauce, and toss.
• Season with salt, and pepper, and sprinkle with parmesan cheese.
• Serve.
• Deadly.
• Enjoy.

Steps:

• Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl.
• Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.

Steps:

• Preheat oven to 350.
• Wash, trim and halve the brussel sprouts. Place on a baking sheet.
• Melt butter over low heat, in a small saucepan. Add the juice of the orange (or 2 oz. store bought oj), maple syrup and salt. Stir and remove from heat. Pour sauce over brussel sprouts and mix together. Roast for 30 minutes stirring once after 15 minutes.

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.