Reviews Add Rating & Review 63 Ratings 5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
Back to Roasted Brussels Sprouts with Orange-Butter Sauce All Reviews for Roasted Brussels Sprouts with Orange-Butter Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 6053_112410_brussels_sprouts.jpg
Ingredients Ingredient Checklist 2 pounds small Brussels sprouts, trimmed and halved lengthwise 1/4 cup extra-virgin olive oil 1 teaspoon coarse salt 1 tablespoon plus 1 teaspoon balsamic vinegar 2 tablespoons pure maple syrup 2 tablespoons freshly squeezed orange juice 1 teaspoon finely grated orange zest 4 tablespoons cold unsalted butter, cut into 16 pieces
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 6053_112410_brussels_sprouts.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
6053_112410_brussels_sprouts.jpg
6053_112410_brussels_sprouts.jpg
Ingredients
Ingredients
- 2 pounds small Brussels sprouts, trimmed and halved lengthwise 1/4 cup extra-virgin olive oil 1 teaspoon coarse salt 1 tablespoon plus 1 teaspoon balsamic vinegar 2 tablespoons pure maple syrup 2 tablespoons freshly squeezed orange juice 1 teaspoon finely grated orange zest 4 tablespoons cold unsalted butter, cut into 16 pieces
Directions
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.
Reviews
Add Rating & Review 63 Ratings 5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
Reviews
Add Rating & Review 63 Ratings 5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
Add Rating & Review
63 Ratings 5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
63 Ratings 5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
63 Ratings 5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
5 star values: 18 4 star values: 18 3 star values: 16 2 star values: 10 1 star values: 1
All Reviews for Roasted Brussels Sprouts with Orange-Butter Sauce
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Brussels Sprouts with Orange-Butter Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
