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Brussels Sprouts


1/2 pound Bussels sprouts, outer leaves removed
1 tablespoon butter
1 shallot, finely chopped
Finely grated zest of 1 orange
3 tablespoons fresh orange juice
Salt and freshly ground black pepper


  1. Bring a large saucepan of lightly salted water to a boil. Add the sprouts, return to a boil, and cook about 7 minutes, or until barely tender. Drain well. Let stand until cool enough to handle. Cut each sprout in half lengthwise.
  2. Melt butter in a large pan over med-high heat. Add the shallot and cook, stirring often, about 3 minutes. Add the sprouts and cook, stirring often, about 2 minutes.
  3. Stir in orange zest and juice and cook for 2 minutes. Season with salt and pepper. Serve hot.