Not a fan of sprouts? This Orange Glazed Brussels Sprouts recipe will convert you! A delicious reduction of orange juice, balsamic vinegar, maple syrup, garlic and thyme makes all the difference. Wrapped into a thick, sticky, luscious glaze, these buttery pan-fried sprouts make a stellar side for your meats, poultry or fish.
The Flavour Affair:
Brussels Sprouts + Butter + Salt + Orange + Balsamic + Maple Syrup + Garlic + Thyme
This combination brings together the essential taste elements (bitter, sweet, savory, salty, spicy and sour) and creates a rounded, balanced flavour with noticeable sweet and tangy notes.
Brussels Sprouts are naturally bitter, but certain cooking techniques allow to bring out their sweet, slightly nutty side. The simplest way to do it is to pan fry halved sprouts in a generous amount of butter. Creamy, rich and with a hint of sweetness, butter acts as a catalyst for the sprouts’ taste transformation.
Salt: I like using rock salt here for its clean taste. I season the sprouts while frying, and some of the crystals stick to the pan together with the brown bits. They then dissolve in the sauce during deglazing.
Orange: I use fresh orange juice to deglaze the pan. It leaves a citrus-y aroma trail that is noticeable yet subtle, allowing space for other flavours.
Balsamic: a splash of balsamic vinegar helps thicken the sauce and adds a sour element that cuts through the richness of butter. You may also opt for apple vinegar for a fruitier, less acidic taste.
Maple syrup is responsible for the sweetness. I prefer maple syrup over honey which does not do well when heated. You can also use brown sugar instead.
Garlic: a small minced clove of garlic gives a little pungency to the glaze.
Thyme: dried or fresh, thyme adds the earthy, savory element for a perfect round up.
Preparation tips for Orange Glazed Brussels Sprouts:
- Butter is great for frying the sprouts, however, it also burns fairly easily. I suggest adding a little olive oil to the pan (3:1 ratio) to avoid that.
- To not overcook the sprouts, fry them over medium-high heat until they’ve browned on both sides and just softened. They will get more cooking time in the glaze later on.
- To make the glaze, remove the sprouts from the pan and add the orange juice. Simmer to reduce – this will create a more concentrated citrus-y flavour. Add balsamic vinegar, maple syrup and thyme and reduce further.
- Add the garlic in the very end so that it retains its pungency.
- Once the glaze has thickened, return the sprouts to the pan and move around over medium heat for 3-4 minutes, until all coated with the reduction.
Serving suggestions:
Orange glazed Brussels Sprouts are amazing with roasted chicken or meats such as pork chops or veal escalopes. One of my favourite ways to enjoy them is with fried white fish under a buttery lemony sauce:
I hope you try this recipe! It is an easy way to give the sprouts a delicious makeover, and you can experiment with your own flavour combinations. For more inspiration, check out my Pan Fried Brussels Sprouts in Apple Reduction!
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Orange Glazed Brussels Sprouts with Garlic and Thyme
Equipment
- 1 medium frying pan
Ingredients
- 300 g Brussels sprouts cleaned and halved
- 30 g butter
- 1 tbsp olive oil
- 1/3 tsp rock salt
- 100 ml orange juice
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 small garlic clove minced
- 1 tsp dried thyme
- Freshly ground black pepper to finish
Instructions
- Melt the butter in the frying pan over medium-high heat. Add olive oil and stir to combine.
- Add the halved sprouts and fry for 5-7 minutes, turning a few times to make sure they brown from all sides. Season with half mid way into the cooking.
- Once browned and just softened, transfer the sprouts onto a plate.
- Deglaze the frying pan with 100ml orange juice. Simmer to reduce by half.
- Add 1 tbsp balsamic vinegar, 1 tsp maple syrup, minced garlic and dried thyme. Stir to combine and simmer for a couple more minutes to thicken.
- Return the sprouts to the pan and cook in the glaze, moving around to coat, for 2-3 minutes.
- Serve sprinkled with freshly ground black pepper.
Notes
- Swap balsamic vinegar with apple vinegar for a fruitier, less acidic taste.
- Use 5g brown sugar in place of maple syrup if you are not a fan of toffee notes in the latter.
- You can garnish the sprouts with fresh chopped parsley and roasted almonds for a little more sophistication.
- You can refrigerate the sprouts – they will retain the flavour but lose in texture.
