Brussels Sprout with Orange

23 February 2015

Brussels Sprout with Orange

Brussels Sprout with Orange

23 February 2015
Prep Time
Cook Time
2 Person

There are so many references to brussels sprout in tv programs and in fictions that it is really difficult to ignore it when it is right infront of you in a neat small package at a very cheap price. Though it is supposed to be a foreign vegetable I was surprised to find it at such a low price. So I simply grabbed it and came home and looked up my World Cookbook for a recipe. Luckily enough found a very simple one, that too with one of my favorite ingredient – orange juice and zest.

For those who are not familiar with it – these look like miniature cabbages. Members of the cruciferous family of vegetables like cabbage and broccoli. They contain phytonutrients that help our body to promote the production of enzymes involved in detoxification. When steamed they also help in lowering cholesterol. (Ref : They are also very rich in vitamin C among other nutrients.

This would be the first time I had brussels sprout In my opinion not too bad to eat, especially if you like cabbage, it is tastier than that. Today’s recipe is an accompaniment for roasts. In fact it would make a very good partner with meat to make a balance meal.

Utensil/ Appliance

A medium size sauce pan and a non-stick frying pan


Brussels sprout: 450g. Cut a cross at the bottom for even and quick cooking.

Butter: 25g

Shallots: 1 finely chopped

Orange juice & zest of one orange

Lime juice: 1 tbsp


In the sauce pan boil enough water with salt and then cook the sprouts for 8 minutes. Strain and keep aside to cool. Once cool, cut in halves. In the meantime, fry the shallots brown in the frying pan in butter. Then add the sprouts and cook for a few minutes stirring often. Then add the orange juice & zest and cook till the liquid is reduced to half. Season with salt & pepper. Transfer to a serving dish sprinkled with the lime juice. Serve with roast.