Orange Brussels Sprouts are a fantastic sweet and savory side dish that combines orange marmalade with soy sauce and vinegar to make a delicious sauce to kick up the flavor of these steamed Brussels sprouts.
» Try these as a side dish for this Oven-Roasted Tri Tip Steak.
There are plenty of ways to spice up Brussels sprouts, which happen to be a really great side dish vegetable. You don’t have to eat them plain all the time. This orange brussels sprouts recipe will definitely change your mind if you’re on the fence about sprouts.
They are a wonderfully unique side dish that can pair well with many main dishes. Up your veggie intake with these amazing orange sauce brussels sprouts.
We tried a version of these orange brussels sprouts at a restaurant recently. The orange flavor goes so well with the slightly bitter brussels sprouts, and we loved the so much we had to come up with our own delicious recipe.
Ingredients You Need
For the sauce:
- Orange marmalade: You could make your own but the great thing about this recipe is how quickly it comes together. Just grab a jar at your local grocery store.
- Low-sodium soy sauce: This recipe uses low-sodium soy sauce to prevent the dish from being overly salty. You can use regular soy sauce too with no problem.
- Apple cider vinegar: This will give a nice acidity to the orange sauce, but feel free to use rice vinegar or white vinegar.
For the Brussels sprouts
- Brussels sprouts: Trim and halve the brussels sprouts before cooking them.
- Butter: Salted butter will give a bit more flavor to the dish, but unsalted can be used as well.
- Chopped pistachios: The pistachios give a lovely extra crunch to the brussels sprouts, but they are an optional garnish.
How to Make Orange Brussels Sprouts
In a medium saucepan over medium heat, combine the sauce ingredients and simmer for 5 minutes. The sauce will concentrate and thicken. Set aside.
Heat a large pan over medium high heat and add the butter. When melted, add the Brussels sprouts, cut side down and cook for 8 minutes, without touching. This is how you get a nice browned sear on them. Flip them over and continue cooking for 5 minutes. Reduce heat to medium.
Pour the sauce over the Brussels sprouts and toss to coat. Remove from the heat and garnish with chopped almonds. Serve immediately.
How to Store Leftover Sprouts
We actually always cook a double recipe batch of these Brussels sprouts because they are just as good the next day. They make a great side dish with just about any main you’re serving. You can store any leftovers in an air tight container in the refrigerator for up to 3 days. To reheat them, just toss them in a pan on medium heat until warmed through.
Questions About the Recipe
Can I make these Brussels Sprouts in the oven?
Yes. This recipe is made on the stove, but you can roast them in the oven. Roast the brussels sprouts for 10 minutes at 475°F. Flip them over and let them roast for another 5 minutes. Toss the roasted brussels sprouts in the orange sauce and enjoy!
Do I have to blanch the sprouts?
No. You can blanch them if you want, but there is no need to in this recipe. They will get just as crispy being cooked in the pan.
Are there any other vegetables I can add into this recipe?
Absolutely! This orange sauce is delicious, so it can be used for many different vegetables. Add some butternut squash or pumpkin to the brussels sprouts for some extra sweetness.
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Easy Orange Brussels Sprouts
For the sauce:
- 1/3 cup orange marmalade
- 1 tablespoon apple cider vinegar
- 2 teaspoons soy sauce
For the brussels sprouts:
- 1 pound brussels sprouts trimmed and halved
- 1 tablespoon butter
- 2 tablespoons chopped pistachios for garnish
- In a small saucepan over medium heat combine sauce ingredients and cook until the sauce starts to thicken, about 5 minutes.
- Heat a large pan over medium high heat and add the butter. When melted, add the Brussels sprouts and cook for 8 minutes, without touching. Flip and continue cooking for 5 minutes. Reduce heat to medium.
- Pour the sauce over the Brussels sprouts and toss to coat. Garnish with chopped pistachios. Serve immediately.
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Hi! I’m Angela and I joined the team in 2020. I love to try new foods and recipes and look forward to passing them along to you. I live in a small town in Oregon with my two adult children who enjoy experimenting with food as well.