Recently on Monday evenings, The Young One has been attending a local youth group….thing with a friend (“What do you do there?” “Eat pizza and stand around and talk.” Would anyone be surprised to learn a great many young women attend this…thing?), leaving me and Beloved alone for dinner.
We often use these dinners alone to cook and consume food at which The Young One tends to turn up his nose. This last Monday, while he was disappointed to have missed the steaks (6 week dry-aged ribeyes…mmmmmmm…), he was not at all upset to have missed the glazed sweet dumpling squash and this dish – which, needless to say, the adults enjoyed a great deal.
This particular side dish was the result of a handful of walnuts, some Brussels sprouts languishing away in the vegetable crisper and a couple of blood oranges I picked up this weekend because I love blood oranges and they are in season. Using my Balsamic Glazed Brussels Sprouts with Pancetta recipe as a guideline, what I came up with was a dish that was crunchy, earthy, tangy, salty and slightly sweet all at once.
And it was oh, so delicious.
If you cannot find blood oranges, regular oranges will work just fine and leaving out the gluten-free soy sauce will result in a somewhat sweeter, but just as delicious, Whole30 dish. This would also work really well with fresh green beans and sliced almonds, as well.
- 2 tablespoons ghee or clarified butter
- 1 pound fresh Brussels sprouts, trimmed and halved
- 1/2 cup water
- 1/2 cup blood orange juice (about 2 oranges)
- zest of 1 blood orange
- 2 tablespoons gluten-free tamari or soy sauce
- 1 tablespoon ghee or clarified butter
- 1/2 cup walnuts, roughly chopped
- Freshly ground black pepper
- Heat the 2 tablespoons ghee in a large skillet or saute pan over medium-high heat; arrange the sprouts, cut side down, in a single layer. Cook undisturbed until nicely browned, 4 to 5 minutes (watch carefully so they don’t burn).
- When the sprouts are browned, add the water to the pan and reduce the heat to medium; cover immediately, and simmer until the sprouts are fork tender, about 6 or 7 minutes. (If the water evaporates before the sprouts become tender, add more water, 1/4 cup at a time.) Transfer the sprouts to a plate and keep warm.
- Return the pan to medium-high heat and boil off any remaining water. Add the orange juice, zest, tamari and a few grinds of pepper. Bring to a boil and cook, swirling the sauce in the pan, until it’s reduced by half and looks lightly syrupy, about 1 or 2 minutes. Reduce the heat to low, add the remaining ghee, and stir until melted.
- Return the sprouts and the walnuts to the pan and gently toss to evenly coat the sprouts with the sauce. Season to taste with salt and pepper, if needed, and serve.
- Nutrition (per serving): 162 calories, 12.4g total fat, 15.3mg cholesterol, 355.9mg sodium, 397.3mg potassium, 11.1g carbohydrates, 3.8g fiber, 3.8g sugar, 4.9g protein