Orange, Fennel and Ginger-Glazed Brussels Sprouts

If you have any leftover orange and ginger glaze, it would taste great drizzled over roasted carrots, as a sticky wing sauce or just drizzled over an otherwise boring protein
Orange, Fennel and Ginger-Glazed Brussels Sprouts
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Orange, Fennel and Ginger-Glazed Brussels Sprouts
November 01, 2019
Level Easy
Preparation Time 15 minutes
Cooking Time 40 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra

INGREDIENTS

680g Brussels sprouts, trimmed and halved
4 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
1 1/2 tsp spinneysFOOD Salt
spinneysFOOD Whole Black Peppercorns, freshly ground

For the glaze

4 tbsp orange juice
3 tbsp spinneysFOOD Honey
1 tsp ginger, peeled and finely grated
1 tsp fennel seeds
1 tbsp apple cider vinegar
3 tbsp butter
spinneysFOOD Sea Salt, to taste
spinneysFOOD Whole Black Peppercorns, freshly ground, to taste

METHOD

  • 1

    Preheat the oven to 230 degrees celsius, gas mark 8. Place a baking tray in the oven to preheat.

  • 2

    In a large bowl, combine the Brusselssprouts, olive oil, salt and pepper.

  • 3

    Remove the tray from the oven and line with a sheet of baking paper. Arrange the Brussels sprouts cut-side down on the tray and roast for 25-30 minutes or until golden brown.

  • 4

    To make the glaze, combine the orange juice, honey, ginger and fennel seeds together in a medium-sized pot over a high heat and bring to a gentle boil. Lower the heat and cook, stirring often, until the honey forms a deep amber colour, for approximately 5 minutes.

  • 5

    Remove from the heat and add the vinegar. Whisk until smooth and incorporated.

  • 6

    Return to the heat and whisk in the butter followed by the seasoning. Cook for 5 minutes or until smooth and slightly thickened.

  • 7

    Place the Brussels sprouts in a large bowl and toss with the glaze then serve.

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