Pan-Roasted Brussels Sprouts with Orange Maple Glaze

This dish pops thanks to the vivid color and tart tang of blood oranges. If you don’t have any of the beauties on hand, substitute the juice of 1 navel orange plus 1 Tbs. lemon juice. Maple syrup is a staple in my family—we’re lucky to have cousins who make it in upstate New York—but dark brown sugar would also be delicious.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes

Serves: 6

Ingredients

2 blood oranges
1/2 tsp. cornstarch
1 Tbs. maple syrup
3 Tbs. extra-virgin olive oil
1 1/2 lbs. Brussels sprouts, trimmed and halved
2 Tbs. reduced-sodium soy sauce
freshly ground black pepper, to taste

Instructions

Zest 1 orange. Juice both oranges to yield 1/2 cup of juice.
Make the glaze: In a small bowl, whisk together the cornstarch and 1 Tbs. water. Combine in a small pan with the juice, zest, and maple syrup. Bring to a simmer over medium heat until thickened, about 1 minute. Set aside.
Add the oil and 2 Tbs. water to a cold large nonstick pan. Place the sprouts cut side down in a single layer. Turn the heat to medium-high and cover the pan. Cook until the sprouts turn bright green and start to brown, about 5 minutes.
Uncover the pan and reduce the heat to medium. Continue to cook until just tender, 2–3 minutes. Drizzle in the soy sauce and shake the pan to distribute. Cook until the pan is dry, about 1 minute more.
Transfer to a serving dish. Spoon the glaze over the sprouts. Season with the black pepper.