Orange-Glazed Baby Brussels Sprouts with Walnuts
If you cannot find the marble-sized baby Brussels sprouts, cut regular sprouts in half through the core.
- 1 pound baby Brussels sprouts
- 2 tablespoons melted butter
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 2 cups fresh-squeezed orange juice
- ½ cup toasted walnuts
Preheat oven to 375°F.
Score the stems of the Brussels sprouts with a small knife in an X shape to ensure even cooking. Toss with the melted butter, oil, and salt and pepper.
Place on a baking sheet and bake for about 25 minutes or until the sprouts are browned and tender.
Meanwhile, boil the orange juice in a small pan until about ½ cup remains. Set aside.
Toss the Brussels sprouts with the orange juice and return to the oven for 5 more minutes.
Place on a platter and sprinkle the walnuts over the top.
Because the Brussels sprout has such a tough stem, it is very important that a small X be made deep into the stem to allow heat to penetrate into the core. If this step is not followed, the stem will be tough when the rest of the sprout is cooked through. This holds true for any cooking method, especially boiling.