Pan-roasted Brussels sprouts with sriracha orange glaze

Pan-roasted Brussels sprouts with sriracha orange glaze

Not only are Brussels sprouts packed full of fibre, they are also an under-rated but oh-so-delicious way to get your veggie fix!

Forget everything you thought you knew about these leafy greens, because this flavourful dish packs a punch of spicy, sweet and fresh that will surprise even the pickiest eater.


2 tablespoons (30 mL) of vegetable oil
2 pounds (900 g) of Brussels sprouts, ends trimmed and cut in half
1 cup (250 mL) of orange juice
1 teaspoon (5 mL) of coriander seeds
1/2 teaspoon (2 mL) of Sriracha
1/2 teaspoon (2 mL) of salt
2 oranges
1 cup (250 mL) of cashews


Heat your favourite large heavy skillet or sauté pan over medium-high heat. Splash in the oil and toss in the sprouts. Sauté, shaking and shivering the works as the sprouts begin to caramelize. Your goal is not to cook them through but to brighten their colour and add lots of flavour with the initial high heat.

Add the orange juice, coriander seeds, Sriracha and salt. Lower the heat to a slow, steady simmer, cover tightly and cook just until the sprouts are tender and delicious, another 5 minutes or so. Remove the lid, briefly turn up the heat and continue cooking just long enough for the juice to reduce to a tasty glaze, another minute or so.

Meanwhile, zest both oranges. Trim away as much of their peel and pith as you can. Slice into rounds then into half-rounds. Just before serving stir the orange pieces, orange zest and cashews into the Brussels sprouts.