Ginger Orange Brussels Sprouts
You can never have too many side dish recipes, so give Ginger Orange Brussels Sprouts a try. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 157 calories, 3g of protein, and 9g of fat per serving. This recipe serves 4. If you have pecans, cranberries, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. If you like this recipe, you might also like recipes such as Roasted Brussels Sprouts with Orange and Ginger Soy, Ginger Halibut with Brussels Sprouts, and Brussels Sprouts with Mushrooms and Ginger.
Shred Brussels sprouts in a food processor.
Heat olive oil in a skillet over medium heat; cook and stir shredded Brussels sprouts in the hot oil until slightly softened, about 5 minutes. Reduce heat to low; cook and stir pecans into the Brussels sprouts until pecans are fragrant and toasted, about 2 minutes.
Stir orange juice into Brussels sprouts mixture; fold in cranberries and ginger. Simmer mixture until juice is mostly evaporated, about 5 minutes.