Ginger Orange Brussels Sprouts
½ pound Brussels sprouts
1 tablespoon olive oil
¼ cup chopped pecans
¼ cup orange juice
½ cup dried cranberries
1 tablespoon freshly grated ginger
Shred Brussels sprouts in a food processor.
Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.
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