Cranberry Clementine Brussels Sprouts: This is my favorite way to eat brussels sprouts! Lightly sweetened with a blood orange brown sugar glaze, these citrus spiked sprouts are SO delicious!
Helloooo, brussels sprouts!
Let’s go ahead and get something out in the open here: this veggie is awkward with a capital AWK. Though raw sprouts are gorgeous, green, and super cute little cabbages, their cooked counterparts are um… not cute. They look like shriveled Shrek brains. It’s no wonder it took me so long to try them! I refused to tackle these bad boys until just a few years ago when I set out to eat every veggie I was on the fence about, and like it! Luckily it’s what’s on the inside that counts, and I’m proud to say these awkward little green balls are pretty darn tasty!
New to this gorgeous green veggie? Don’t fret! If you like broccoli and cauliflower, chances are you’ll loooooove brussels sprouts! The trick is knowing how to cook them.
I tend to approach them a few different ways: The first would be to take advantage of their cruciferous crunch and add raw chopped or shredded sprouts into winter salads. Another no-brainer, plate-licking pairing would be to break out the bacon. Brussels and bacon area a classic combination! You can also cheese them up and serve your sprouts au gratin style or satisfy your sweet tooth by pairing them with sweet cranberries and juicy clementines!
Today we’re doing the latter. The days of Fall flavors and pumpkin spice are long gone. Instead it’s time to cran-orange ALL THE THINGS!
Cranberry Clementine Brussels Sprouts
Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze
- approx. 20-25 brussels sprouts
- 2 cups of fresh cranberries
- 1-2 cups of juicy mandarin clementine segments [fruit cups or fresh!]
- a hearty drizzle of blood orange olive oil
- a sprinkle of salt
- for the glaze:
- 1.5 TBSP blood orange olive oil
- 1/2 TBSP honey
- 1 tsp brown sugar
- a pinch of salt
- You will also need 1 cup of orange juice [if blanching vs roasting]
- There are two methods for cooking up a classy [read: not mushy!] plate of sprouts. You can roast them in your oven on high heat, or blanch them on the stove top. I'll include both techniques for ya since this recipe tastes great both ways! If you tend to love the crispy, slightly caramelized flavor of roasted veggies, I say go that route, but if you prefer them a bit more firm and fresh then blanching is for you.
- First wash and trim your sprouts, removing the stem from the bottom as well as any leaves that look a bit worse for wear. Next, choose your cooking method!
- roast: Toss sprouts and cranberries in blood orange olive oil to lightly coat and roast at 400F on a foil-lined baking sheet for 15-20 minutes. For extra-crispy sprouts, pop them the oven to roast before the cranberries, adding the berries to the pan after 10-15 minutes.
- blanch/saute:In a pan, mix 1 cup orange juice [optional - water works too!] with 1 cup of water and set to boil on the stove top. This should be enough liquid but if you're using a deep pan or extra sprouts, you may want to double the amount of liquid. Once it reaches a rolling boil, add the sprouts and blanch/boil for a just a few minutes until sprouts turn bright green and are tender enough to be pierced by a fork. You'll want them to "give" a little when pierced. I always slice one in half and taste test for tenderness. Plop the sprouts in a bowl of ice water to shock them and halt the cooking process then remove using a slotted spoon. When you're ready to eat, slice sprouts in half, heat up a pan with a little bit of your blood orange olive oil and a pinch of salt and saute until tender and warm. Since you blanched them first they're be green, gorgeous, and saute very quickly! This is my favorite method! I'm not sure how much of the orange juice is retained by the sprouts but they taste extra citrus-y when I use it!
- If you choose blanching as your method, roast the berries while you blanch the sprouts! Simply drizzle them with the orange olive oil and roast at 400 for 15 minutes.
- To simplify the above instructions, cook your sprouts via your preferred method [instructions for both above] and roast your cranberries. For easy eating, slice your sprouts in half and toss them in a bowl with the cranberries. Whisk together your glaze [it will form a sugary paste] and rub into the fruit and veggies while still fairly warm. Add in your mandarins and gently mix to distribute.
Courses side dish
Looking for my favorite fruity olive oil? You can snag orange-infused olive oil at many large supermarkets, at olive oil bars (they’re popping up everywhere! even my teeny middle-of-nowhere town has one!) and even on the interwebs!
If you like your cranberries sweet versus tart, sprinkle them with a little brown sugar before roasting! You can also use dried cranberries if you prefer – simply plump them up by soaking them in a little warm water and have at it! Need a vegan option? Simply skip the honey in the glaze above and this recipe is gloriously vegan.
so. . . how was it!?
These Cranberry Clementine Brussels Sprouts are amazing! I’m a sucker for veggies that taste like candy and sweet caramelized cranberries with citrusy sprouts and clementines fit the bill!
I originally made this for myself since there way no way I could possibly get my husband to eat a bowl of brussels sprouts, right? WRONG!
He attacked the bowl the second I put my camera down, forcing me to sit down on the floor beside him (we’re classy) and dig in before the bowl was licked clean.
Hello holiday side dish delicousness! This is the perfect dish to serve alongside a winter feast or just an overall awesome compliment to a weeknight meal. Or you can annihilate it straight up on the floor like we did. To each his own.
Remind me again why I own furniture?
If you get a chance to try these cranberry clementine brussels sprouts, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!