Orange Glazed Brussels Sprouts with Garlic and Thyme
Sweet, tangy and savory, these delicious Brussels sprouts are pan fried in butter then coated in a luscious glaze made with orange juice, balsamic vinegar, maple syrup, 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.