Orange-Ginger Brussels Sprouts
Published March 25, 2025
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds brussels sprouts, ends trimmed, large sprouts quartered, smaller ones halved
- 3tablespoons extra-virgin olive oil
- Salt and black pepper
- Juice from 1 lemon (about 3 tablespoons)
- 2½teaspoons freshly grated ginger
- ½teaspoon ground turmeric
- 1orange
- ¼cup cilantro leaves, plus their stems thinly sliced
- 2tablespoons roughly chopped, roasted peanuts
Nutritional analysis per serving (6 servings)
140 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 358 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange an oven rack in the bottom third of the oven and heat the oven to 425 degrees. On a sheet pan, toss the brussels sprouts with 2 tablespoons oil and season generously with salt and pepper. Arrange cut-sides down and roast on the bottom rack until browned and tender, 16 to 20 minutes.
- Step 2
Meanwhile, in a medium bowl, stir together the remaining tablespoon oil, the lemon juice, ginger and turmeric. Season generously with black pepper and to taste with salt.
- Step 3
Cut off the top and bottom of the orange and set on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the medium bowl to get out any juice. Slice the fruit into bite-size pieces. Transfer the fruit and any juice on the cutting board to the bowl.
- Step 4
To serve, spread half the brussels sprouts on a platter and drizzle with half the dressing and orange pieces. Repeat with the remaining sprouts and dressing. Sprinkle with the cilantro leaves and stems and peanuts. Serve right away or at room temperature.
Private Notes
Comments
Basil is a wonderful accompaniment to orange and adds the herbal note. Tarragon is a more exotic tasting option. Parsley also possible. Use much less than what is called for. You can always add more to taste.
@Cyn Flat leaf parsley or Thai basil
@Faith it’s genetic, 4-14% have this, so, not an allergy. Quick search says: Some people experience a soapy taste in cilantro due to a genetic variation in olfactory receptor genes, particularly the OR6A2 gene
This dish was a surprise. Made it based on the positive comments but had no idea if it would go well with my roasted chicken and leek stuffing. It was excellent. Unexpected mix of flavors that became more prominent in next day leftovers. Used a whole lemon (4 TB) and a very large navel orange; had a good char on the sprouts. Added TB of honey per comments–good addition. Personal preference – substituted parsley & basil for cilantro; did not include the peanuts. Will make again soon!
I was a bit dubious about this recipe, but gave it a go. After a 12hr shift rallied myself to cook dinner at 930pm. I warned the recipe, “you better not be underestimating the time here, and better be as delicious as you look”. Well, it was true on all counts. I loved this great vegetable-citrus-spice-nut array, served with rice for a meal. Thanks for turning a long day into a relaxing aromatic easy evening! PS: I liked the cilantro
Enough with the cilantro comments. If you don't like it, use something else.
@Joan Ru They are responding to someone’s very specific question for substitutions. If you click/tap “View Thread,” then you can see the conversation.