Some of you may remember this post from last year, but I’ve made a few updates to both the recipe and the images since. Brussels sprouts are such a great side dish for Thanksgiving that I’ve decided to make them again this year. The original post is below:
Thanksgiving is only a few days away, which means time spent with family, friends and food…lots and lots of food. Instead of worrying about the main dishes, this year I’d like to focus on rustic and healthful side dishes. Brussels sprouts are one of my favorite sides this time of year. Mixing in some soy sauce and fresh ginger adds a subtle Asian-inspired twist.
I used baby Brussels sprouts so I kept them whole, but if you use regular sized sprouts feel free to halve them. For similar recipes, check out my Brussels sprouts with tempeh and a one-pot favorite with prosciutto and potatoes.
Click for recipe…
Place orange zest, ginger zest and orange juice in a bowl.
Stir in oil and soy sauce, then toss together with Brussels sprouts.
Bake Brussels sprouts for about 30 minutes.
Roasted Brussels Sprouts with Orange and Ginger Soy
- 1 pound baby Brussels sprouts, halved or whole
- 1-2 teaspoons orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
Preheat oven to 400°F.
Grate orange zest and ginger into a bowl, then stir in orange juice, oil and soy sauce; mix well. In an oven-safe dish, cook for about 35 minutes stirring halfway through to evenly brown.
Total Time: 40 minutes
Yield: 4 servings
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My family loves brussel sprouts (we just had them last night for dinner). I must try this recipe – what a nice variation! BTW, my cat also likes the trimmed leaves!
Aww, how cute 🙂 We love Brussels sprouts too. I could eat them roasted, sauteed or even raw…mmmm…
i tried this recipe a few days ago, but was a little disappointed with the results. My only alteration, i doubled the recipe, using 1kg of sprouts & 2 oranges. I used the largest pan that would possibly fit into my oven, so the sprouts could be single layer with some space in between.
perhaps my oranges were extra juicy — i had between 3/4 – 1 cup juice — but all that liquid steamed the sprouts as well as roasted them, making the sprouts a little mushy, not crunchy and caramelized, although i roasted them until a bit charred. i think the recipe could be improved with much less OJ or even no juice, just zest.
i have had these orange, ginger, soy flavors on beef and chicken, but i didn’t find that they worked as well with the sprouts. it was okay, but not something that i would return to. i have also recently made some roasted sprouts with tamarind, honey, and ginger and that turned out well.
thx for your efforts. i still like learning new ideas and trying new flavors. i get a little disappointed when the dish doesn’t work, but i never feel it’s a waste. we learn.
Hi Kesar – I’m really sorry this recipe didn’t turn out well for you. It’s possible your oranges were extra juicy. I came out with about 1/2 cup of juice (I have since updated the recipe), so that could be it? My husband and I loved the flavors and order a similar dish at a restaurant we frequent, where I got the inspiration to try it out. Thanks for reporting back though and hope to see you soon!
I am going to try this tonight but will use coconut aminos instead of soy sauce. Can I sue olive oil instead of vegetable oil?
Hi Jason – I used vegetable oil because of the neutral flavor, but I think olive oil will be fine since it’s only a tablespoon. Let me know how it turns out!
Turned out pretty good! We will make it again.
I mean *use.
One word: Delicious!
My husband distinctly told me he hates brussels sprouts but he really likes these to the point I saw him snacking on what was leftover from it-right after having them for dinner! Thanks a lot for this recipe. I will definitely make these again!
Haha that’s great, so happy your husband changed his mind about them!! Thanks so much for your comment, Chi. I have a few other Brussels sprouts recipes on the site so check them out too 🙂