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 with a spicy kick.
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.
Roasted Brussels Sprouts with Orange and Ginger Soy
1 pound baby Brussels sprouts, halved or whole
1-2 teaspoons orange zest
1/2 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 30-35 minutes stirring halfway through to evenly brown.
Total Time: 40 minutes
Yield: 4 servings
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November 19, 2012
[...] Roasted Brussels Sprouts with Orange and Ginger Soy Sauce from Wishful Chef [...]