Spicy Orange Brussels Sprouts - A Second on the Lips

I’m happy that Brussels sprouts are finally getting some of the love and respect they deserve. They’ve popped up on restaurant menus all over the place. Of course, there are some stubborn holdouts that want no part of this Brussels sprouts business. Just means more delicious sprouts for me.

Anyway, this Asian-inspired recipe is one of my favorite ways to prepare them. Sautéed in a healthy oil infused with garlic, onion, and chili flakes, the sprouts take on big, bold flavor. Sugar-free orange marmalade is the key to this recipe. It adds bright, citrusy sweetness without adding a ton of extra calories. A few drops of fragrant, nutty sesame oil are the finishing touch. All together, the sauce is similar to the one you find on takeout-style orange chicken. Needless to say, this version is a lot better for you.

These spicy orange Brussels sprouts are an easy, delicious dish for meatless Monday. Most people will prefer this recipe as a side (try it with steamed fish or chicken satay), but I really like it as a main over rice or noodles. Recipe after the jump!

Ingredients
1 lb Brussels sprouts, washed and quartered
2 small onions
3-4 cloves of garlic
1 tablespoon canola oil
1 teaspoon red pepper flakes
2 tablespoons sugar-free orange marmalade
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil

Directions
Place the canola oil, onions, garlic, and red pepper flakes in a large pan or Dutch oven over low heat. Cook for 4 to 5 minutes, allowing the flavors to infuse the oil. Increase the heat to medium and add the sprouts, orange marmalade, and soy sauce. Toss the sprouts well to make sure they’re all coated in the sauce.

Cook for another 5 to 6 minutes, taking care to stir occasionally to keep the sprouts from burning. Remove the sprouts from heat and drizzle with the sesame oil. Stir well to coat. Serve immediately — as a side dish, or over rice or noodles as a main course.