Orange-Ginger Brussels Sprouts
Published March 24, 2025
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds brussels sprouts, ends trimmed, large sprouts quartered, smaller ones halved
3 tablespoons extra-virgin olive oil
Salt and black pepper
Juice from 1 lemon (about 3 tablespoons)
2 ½ teaspoons freshly grated ginger
½ teaspoon ground turmeric
1 orange
¼ cup cilantro leaves, plus their stems thinly sliced
2 tablespoons roughly chopped, roasted peanuts
Nutritional analysis per serving (4 to 6 servings)
14 grams carbs; 141 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 358 milligrams sodium; 5 grams protein; 5 grams sugar
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
We made this dish for a holiday meal last night. It was very well received. We served it at room temperature after mixing the sprouts with the marinade and oranges several hours earlier. Added basil and toasted almonds just before serving. We found that the combination of the ginger, turmeric, lemon juice and peppery Brussel sprouts required more sweetness and salt to counterbalance than the recipe suggests. We added several tablespoons of maple syrup for that purpose. Next time we might cut back a bit on the ginger and turmeric. Ut this was a great dish to complement a rich protein main.
Citrus flavor with the sprouts is amazing. I used basil also.
Really could taste the orange and tumeric! Great flavors and great meal side.