Orange and Honey Glazed Brussel Sprouts
This spin on a classic dish combines 100% orange juice and Brussels sprouts to help replenish essential nutrients like vitamin C, potassium and folate. Great for entertaining or as a weeknight side.
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.00 of 5 (3 ratings)
Food groups
- Vegetables: 1 1/4 cups
Ingredients
- 5 cups Brussels sprouts, trimmed and halved (about 1 pound)
- 2 tablespoons olive oil or oil of choice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup 100% orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon chili paste
- 2 teaspoons of grated lemon zest (optional)
Directions
- Wash hands with soap and water.
- Preheat oven to 450ºF with a large, rimmed baking sheet placed on the middle rack.
- Add Brussels sprouts to a large bowl, and toss with oil, salt and pepper.
- Remove baking sheet from oven, and carefully arrange Brussels sprouts cut side down on the sheet.
- Return to oven, and roast until golden, about 20 minutes, flipping halfway through.
- While the sprouts are baking, in a small saucepan over medium-high heat, combine orange juice, apple cider vinegar, honey and chili paste.
- Bring to a boil and cook for 5 to 10 minutes, until reduced and syrupy.
- Remove from heat and allow to cool slightly.
- Place sauce in a large bowl and add roasted Brussels sprouts.
- Toss to combine.
- Transfer to a serving plate and top with lemon zest.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 143.6 |
| Total Fat | 7.46 g |
| Saturated Fat | 1.16 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 17.7 g |
| Dietary Fiber | 4.45 g |
| Total Sugars | 9.29 g |
| Added Sugars included | 4 g |
| Protein | 4.12 g |
| Calcium | 52 mg |
| Potassium | 507 mg |
| Sodium | 195.21 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 85 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 44 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 105 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 201 mcg |
| Folate | 78 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 24 mg |
Notes
You may substitute 1/2 teaspoon chili powder for 1 teaspoon chili paste.
Recipes you may also like
- Lentil Minestrone
- Muffins (from Better Baking Mix)
- Low Fat Ranch Dip
- Delicious Oven French Fries
- Quick Chicken & Vegetable Soup
- Italian Pasta Salad
- Pear in Orange Sauce
- Baked Fish and Vegetables
Source
Recipe by: Created by the Florida Department of Citrus, a member of the MyPlate National Strategic Partnership Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/orange-and-honey-glazed-brussel-sprouts. Federal works are public domain in the United States.