blood oranges

Erin Gleeson

In-season eats: blood orange glazed brussels sprouts and carrots

Written on March 14, 2013 at 8:30 am , by

Blood oranges (and all kinds of citrus!) have been coming in my weekly CSA box of local produce. (A perk of living in sunny CAlifornia I guess!) I used the blood oranges to make this mildly sweet glaze for brussels sprouts and carrots and it came out wonderfully! Adding the nutmeg makes it a perfect chilly weather dish. Enjoy!

Ingredients

  • 2 cups fresh brussels sprouts
  • 3 medium carrots, cut into 1-inch pieces
  • 1/3 cup (blood) orange juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt

Directions

1. Cut Brussels sprouts in half. In a medium saucepan combine sprouts and carrots. In covered medium saucepan cook in a small amount of boiling water or steam for 10 to 12 minutes or until crisp-tender. Drain well. Return all of the vegetables to pan.

2. In a small bowl stir together the orange juice, cornstarch, sugar, nutmeg (if desired), and salt. Add to brussels sprouts and carrots. Cook and stir the mixture over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve immediately. Makes 4 side-dish servings.

 

The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.