Blood Orange Brussel Sprouts
|Categories:||Vegetables, Fruit Sauces, Quick & Easy, Healthy|
|Keywords:||roasted, sauce, orange, veggies|
|1 lb||brussel sprouts|
|BLOOD ORANGE SAUCE|
|1/4 c||chicken stock|
|2 Tbsp||balsamic vinegar|
|1/4 c||juice from oranges|
|1 tsp||grated blood orange peel|
|slices of blood orange for garnish|
Pinched by jblord, and 13 more.
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DirectionsFirst drizzel sprouts with olive oil S&P.
Toss together, place on baking pan 425 degree oven for 25-30min til fork tender.
Toss half way between cooking.While brussel sprouts are roasting, combine sugar and corn starch, add to small pan.
Add rest of ingredients except garnish.
wisk and bring to boil.
Turn to med low continue to wisk and simmer for 10 min.
Turn off, set aside.
If too thick add more stock and juice, should be like a glaze.Remove brussel sprouts, plate, and drizzel with sauce, garnish with orange slices.Blood oranges are only around for about 4-6 weeks.
Can use regular oranges.