Roasted Brussels Sprouts with Orange Butter Sauce

(from clair’s recipe box)

Source: Fast, Fresh and Green Book

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: Rotation, veggies


  • 1 lb small brussels sprouts, trimmed and halved lengthwise
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 2 tsp balsamic vinegar
  • 1 tBsp pure maple syrup
  • 1 TBsp fresh orange juice
  • 1/2 tsp finely grated orange zest
  • 2 TBsp cold, unsalted butter, cut into 16 pieces


  1. Preheat oven in 475 degrees. Line a large heavy duty rimmed sheet pan with parchment paper.

  2. In a mixing bowl, toss sprouts with oil and salt. Arrange in a single layer, cut side down, on parchment paper sheet.

  3. Roast until brown and tender, 15-18 minutes – tops will be dark brown and crispy and they should feel tender when pierced with a paring knife. Transfer to a mixing bowl.

  4. Combine vinegar, syrup, juice and zest in a small saucepan. Heat over medium heat until just hot (steaming) but not simmering. Remove from heat and add cold butter, several pieces at a time, whisking constantly until mixture is smooth and creamy (don’t reheat or it won’t be creamy). Pour the sauce over the sprouts and stir gently but thoroughly until most of sauce has been absorbed.

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