Orange Honey and Soy Glazed Brussel Sprouts
Are you on Team Brussel Sprouts? I’m not! Or at least I wasn’t until I had these Orange Honey and Soy Glazed Brussel Sprouts. After these, I’m totally a fan! I think I’m growing up now. Just a tad, though.
Do make these glazed cuties and be happy with your sassy little self. There’s so much to love: the citrusy-ness of the orange, sweet floral notes of honey, and soy. And have you noticed how adorable those little green balls are? They’re totally a 13 on a scale from 1 – 10.
I’ve made these soy glazed brussel sprouts a few times over the course of the week. And I kid you not. We. are. obsessed. The more I make them, the more I love them!
Let me tell you the lovely truth: I made this in less than 15 minutes. And great recipes that are simple + gorgeous with cute veggies in < 15 minutes = a perfect weeknight side.
This is real math and really good food. 
Orange Honey and Soy Glazed Brussel Sprouts
Ingredients
- 1 and 1/2 pounds of brussel sprouts
- 2 tablespoons of unsalted butter, melted
- 1 teaspoon of orange zest
- juice of 1 large orange
- 1/2 teaspoon grated ginger
- 1/2 teaspoon minced garlic
- 1/4 teaspoon vinegar
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons light brown sugar
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussels sprouts in half.
- In a small saucepan add the orange zest, orange juice, ginger, garlic, vinegar, soy sauce, honey, brown sugar, and red pepper flakes and let the sauce reduce by half. About 6 - 8 minutes.
- Meanwhile, place a large pan on medium high heat and add the brussels sprouts to the pan, cut side down. Drizzle with the butter and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about 6 minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour half of the reduced sauce in with the brussels sprouts and let cook for just a few seconds. Pick the pan up with the handles and shake around to let the sauce mix throughout. Move brussel sprouts to a serving bowl and drizzle with the remaining glaze. Serve warm.
Hi There! thank you for this recipe. I think I will make it for Thanksgiving. can you tell me what kind of vinegar you use for this?
Just regular old white vinegar. But even apple cider vinegar would work well here.