12 Spicy Ginger Orange Brussels Sprouts Delights

Venture into a world where bold flavors meet wholesome goodness with our ’12 Spicy Ginger Orange Brussels Sprouts Delights.’ Perfect for home cooks looking to spice up their meal rotation, these recipes blend the zesty kick of ginger and the sweet tang of orange with nutritious Brussels sprouts. Whether you’re craving a quick side or a standout dish, these creations promise to delight your palate. Keep reading to discover your next favorite recipe!

Ginger Orange Glazed Brussels Sprouts

Unbelievably, these Ginger Orange Glazed Brussels Sprouts will make even the most skeptical veggie haters come back for seconds. With a zesty kick and a sweet finish, they’re the side dish that steals the show.

Ingredients

• A pound of Brussels sprouts, halved
• A couple of tablespoons of olive oil
• A splash of orange juice
• A tablespoon of grated ginger
• A couple of tablespoons of honey
• A pinch of salt
• A sprinkle of red pepper flakes

Instructions

1. Preheat your oven to 400°F because we’re about to turn those sprouts into crispy little flavor bombs.
2. Toss the halved Brussels sprouts with olive oil and a pinch of salt on a baking sheet. Spread them out so they’re not crowding each other – they need their personal space to crisp up properly.
3. Roast for 20 minutes, then give them a stir. You’re looking for a nice golden brown color on the edges.
4. While the sprouts are doing their thing, whisk together the orange juice, grated ginger, honey, and a sprinkle of red pepper flakes in a small bowl. This glaze is the secret weapon.
5. After the initial 20 minutes, drizzle the glaze over the sprouts and toss to coat. Pop them back in the oven for another 10 minutes to let the glaze caramelize.
6. Keep an eye on them during the last few minutes to prevent burning – nobody likes a charred sprout.

Kick these sprouts up a notch by serving them with a dollop of Greek yogurt mixed with a bit of the leftover glaze. The creamy, tangy yogurt pairs perfectly with the sweet and spicy sprouts, making every bite a little adventure.

Roasted Brussels Sprouts with Ginger and Orange

Crunchy, caramelized, and packed with a zesty punch, these roasted Brussels sprouts are about to steal the spotlight at your dinner table. Who knew these little green gems could be so irresistible when paired with the dynamic duo of ginger and orange?

Ingredients

• 1 pound of Brussels sprouts, halved (because whole ones are just too much commitment)
• A generous glug of olive oil (about 2 tablespoons)
• 1 tablespoon of freshly grated ginger (for that spicy kick)
• The zest and juice of 1 orange (trust me, it’s worth the effort)
• A pinch of salt (to make all the flavors pop)
• A couple of cracks of black pepper (because why not?)

Instructions

1. Preheat your oven to 400°F (because we’re not roasting, we’re revolutionizing).
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Make sure they’re in a single layer – no stacking allowed!
3. Roast for 20 minutes, then give them a stir. You’re looking for that golden-brown char that whispers ‘eat me’.
4. While the sprouts are doing their thing, mix the grated ginger, orange zest, and juice in a small bowl. This is where the magic happens.
5. After the sprouts have roasted for a total of 30 minutes (yes, we’re patient), drizzle the ginger-orange mixture over them. Toss to coat evenly – every sprout deserves this treatment.
6. Pop them back in the oven for 5 more minutes, just to let the flavors get cozy.

Unbelievably good, these sprouts are a symphony of textures – crispy on the outside, tender on the inside, with a citrusy-ginger melody that dances on your palate. Serve them atop a creamy polenta or alongside a juicy pork chop for a meal that’ll have everyone asking for seconds.

Spicy Ginger Orange Brussels Sprouts Salad

Yowza! If you’re looking to jazz up your salad game with something that packs a punch and a zing, you’ve just hit the jackpot. This isn’t your grandma’s Brussels sprouts dish—unless your grandma is a total flavor rebel, in which case, high five to her!

Ingredients

• A couple of cups of Brussels sprouts, halved (because whole is just too mainstream)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• A generous drizzle of honey (around 1 tbsp, for that sweet life)
• The juice and zest of one orange (freshly squeezed, because we’re fancy like that)
• A teaspoon of grated ginger (for that spicy kick)
• A pinch of salt (to make all the flavors pop)
• A handful of chopped almonds (for crunch, because texture is everything)

Instructions

1. Preheat your oven to 400°F because we’re about to turn up the heat on these sprouts.
2. Toss the halved Brussels sprouts with olive oil and a pinch of salt on a baking sheet. Spread them out like they’re sunbathing because nobody likes a crowded sprout.
3. Roast for 20 minutes, flipping halfway through, until they’re golden and crispy on the edges. Tip: Don’t skip the flip—it’s the secret to even crispiness.
4. While the sprouts are getting their tan on, whisk together the orange juice, zest, honey, and ginger in a bowl. Taste it and pretend you’re a fancy chef adjusting the seasoning.
5. Once the sprouts are done, let them cool for a hot minute (literally, about 5 minutes) before tossing them with the orange-ginger dressing. Tip: This prevents the dressing from evaporating into thin air and keeps the flavors bold.
6. Sprinkle the chopped almonds on top for that final crunch. Tip: Toast the almonds beforehand if you’re feeling extra—it’s a game-changer.

This salad is a riot of textures and flavors—crispy, crunchy, sweet, and spicy all at once. Serve it on a platter like it’s the star of the show (because it is) or pile it high on a toast for an open-faced sandwich that’ll make your brunch guests weep with joy.

Caramelized Ginger Orange Brussels Sprouts

Oh, you think you don’t like Brussels sprouts? Prepare to have your mind (and taste buds) blown with this caramelized ginger orange twist that’s about to become your new veggie obsession.

Ingredients

• A pound of Brussels sprouts, halved (because whole is just too mainstream)
• A couple of tablespoons of olive oil (the glue that holds this flavor party together)
• A splash of orange juice (freshly squeezed, unless you’re in a hurry, then we won’t judge)
• A tablespoon of grated ginger (for that zing that makes your tongue do a happy dance)
• Two tablespoons of honey (nature’s caramel, but stickier)
• A pinch of salt (because even the best parties need a little balance)

Instructions

1. Preheat your oven to 400°F because we’re about to turn those sprouts into crispy, caramelized perfection.
2. Toss the halved Brussels sprouts with olive oil and a pinch of salt in a bowl. Make sure each sprout gets a little oil love.
3. Spread them out on a baking sheet in a single layer. Crowding is for elevators, not roasting veggies.
4. Roast for 20 minutes, then give them a stir. We’re aiming for golden, not charcoal.
5. While the sprouts are doing their thing, whisk together the orange juice, grated ginger, and honey in a small bowl. Taste it? Yeah, that’s the good stuff.
6. Pull the sprouts out, drizzle the ginger-orange-honey mixture over them, and toss to coat. Back in the oven they go for another 10 minutes.
7. Keep an eye on them—when they’re sticky, glazed, and smell like heaven, they’re done.

Perfectly caramelized with a kick of ginger and a sweet citrus hug, these sprouts are a game-changer. Serve them atop a creamy polenta or alongside your favorite protein for a dish that’ll steal the spotlight.

Ginger Orange Brussels Sprouts Stir Fry

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Ingredients

• 1 lb Brussels sprouts, halved (because nobody has time for whole sprouts)
• 2 tbsp olive oil (or whatever oil you’re vibing with)
• A splash of orange juice (freshly squeezed if you’re fancy, from a carton if you’re human)
• 1 tbsp grated ginger (more if you’re feeling spicy)
• A couple of garlic cloves, minced (because garlic is life)
• 1 tbsp soy sauce (the salty backbone of this dish)
• A pinch of red pepper flakes (for that gentle kick)
• Salt to taste (but let’s be real, you’re gonna taste it anyway)

Instructions

1. Heat the olive oil in a large pan over medium-high heat until it’s shimmering like a disco ball.
2. Toss in the Brussels sprouts, cut side down, and let them get golden and crispy, about 5 minutes. (Tip: Don’t stir them right away—let them get that good crust!)
3. Flip the sprouts and add the garlic and ginger, stirring for about 30 seconds until fragrant. (Tip: Garlic burns fast, so keep it moving!)
4. Pour in the orange juice and soy sauce, sprinkle the red pepper flakes, and give everything a good stir to coat.
5. Cook for another 2-3 minutes until the sauce reduces and clings to the sprouts like a cozy blanket. (Tip: If it looks dry, add a splash more OJ.)
6. Season with salt if needed, then take it off the heat before you eat it straight from the pan.

Vibrant and packed with zesty flavors, this stir fry turns the humble Brussels sprout into the star of the show. Serve it over rice for a quick meal, or alongside grilled chicken if you’re feeling extra. Either way, it’s a dish that’ll make you forget you ever hated sprouts.

Baked Brussels Sprouts with Ginger Orange Sauce

Ready to turn those often-overlooked Brussels sprouts into the star of your dinner table? This Baked Brussels Sprouts with Ginger Orange Sauce recipe is here to make your taste buds dance with joy, proving that these little green gems can indeed steal the show.

Ingredients

• A pound of Brussels sprouts, halved (because we’re not monsters, we leave some whole for texture)
• A couple of tablespoons of olive oil (just enough to make them shiny and happy)
• A pinch of salt and pepper (to whisper sweet nothings to the sprouts)
• For the sauce: a splash of orange juice (freshly squeezed, because we’re fancy like that), a tablespoon of grated ginger (for that zing), and a teaspoon of honey (to sweeten the deal)

Instructions

1. Preheat your oven to 400°F because we’re about to get these sprouts crispy.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Spread them out like they’re sunbathing for even cooking.
3. Bake for 20-25 minutes until they’re golden and crispy on the edges. Tip: Give them a stir halfway through to prevent any sprout from feeling left out.
4. While the sprouts are getting their tan on, whisk together the orange juice, grated ginger, and honey in a small bowl. Tip: Taste the sauce and adjust the ginger or honey if you’re feeling adventurous.
5. Once the sprouts are perfectly roasted, drizzle the ginger orange sauce over them and toss to coat. Tip: Serve immediately to keep that crispy texture we all love.

Just imagine the crispy edges of the Brussels sprouts meeting the sweet and zesty sauce, creating a flavor explosion that’ll make you forget they’re actually good for you. Serve them as a side that outshines the main or pile them high on a plate for a guilt-free snack that’s anything but boring.

Ginger Orange Brussels Sprouts Soup

Hold onto your hats, folks, because we’re about to dive into a soup that’s as zesty as your aunt’s commentary at Thanksgiving. This Ginger Orange Brussels Sprouts Soup is here to shake up your soup game with a punch of flavor and a whisper of whimsy.

Ingredients

• A couple of cups of Brussels sprouts, halved
• A splash of olive oil
• 1 tbsp of freshly grated ginger
• The zest and juice of 1 orange
• 4 cups of vegetable broth
• A pinch of salt and pepper
• A dollop of cream (optional, for the fancy folks)

Instructions

1. Preheat your oven to 400°F because we’re about to get those Brussels sprouts crispy.
2. Toss the halved Brussels sprouts with a splash of olive oil and a pinch of salt and pepper. Spread them out on a baking sheet and roast for 20 minutes, or until they’re golden and slightly charred at the edges. Tip: Don’t overcrowd the pan, or you’ll steam them instead of roasting.
3. While the sprouts are doing their thing, heat a splash of olive oil in a large pot over medium heat. Add the grated ginger and sauté for about 1 minute, until it’s fragrant. Tip: Fresh ginger is key here – it’s like the difference between a high-five and a handshake.
4. Add the roasted Brussels sprouts to the pot, along with the orange zest, orange juice, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. Tip: Simmering is like a spa day for your soup – it lets all the flavors get to know each other.
5. Use an immersion blender to puree the soup until it’s smooth. If you’re feeling luxurious, stir in a dollop of cream for extra richness.

Zingy, vibrant, and with a texture as smooth as your best pickup line, this soup is a showstopper. Serve it with a sprinkle of orange zest on top for a pop of color, or alongside a crusty piece of bread for dipping – because why not?

Grilled Brussels Sprouts with Ginger Orange Marinade

Zesty doesn’t even begin to cover it—these grilled Brussels sprouts are about to become the MVP of your veggie side dishes, thanks to a ginger orange marinade that’s equal parts tangy and sweet. Perfect for those who claim they don’t like Brussels sprouts (we’ll convert them yet).

Ingredients

• 1 pound of Brussels sprouts, halved (because whole is just too much commitment)
• A generous glug of olive oil (about 2 tbsp)
• A couple of garlic cloves, minced (because garlic makes everything better)
• A thumb-sized piece of ginger, grated (for that zing)
• The zest and juice of 1 orange (for a sunny disposition)
• A splash of soy sauce (about 1 tbsp, for depth)
• A drizzle of honey (about 1 tbsp, to sweeten the deal)
• A pinch of red pepper flakes (for those who like it hot)
• Salt and pepper (to make it pop)

Instructions

1. Fire up your grill to a medium-high heat, aiming for about 400°F. No grill? A grill pan on the stove works too.
2. In a bowl, whisk together the olive oil, minced garlic, grated ginger, orange zest and juice, soy sauce, honey, and red pepper flakes. This is your marinade magic.
3. Toss the halved Brussels sprouts in the marinade until they’re well-coated. Let them sit for about 10 minutes to soak up all that goodness.
4. Place the Brussels sprouts on the grill, cut side down. Grill for about 5 minutes, then flip and grill for another 5 minutes. You’re looking for those sexy char marks and a tender-crisp texture.
5. Season with salt and pepper right off the grill. Pro tip: A squeeze of fresh orange juice right before serving brightens everything up.

These sprouts are a textural dream—crispy on the outside, tender on the inside, with a marinade that’s a flavor explosion. Serve them atop a creamy polenta or alongside your favorite protein for a meal that’s anything but basic.

Ginger Orange Brussels Sprouts and Quinoa Bowl

Get ready to jazz up your meal prep with a dish that’s as vibrant as your personality—ginger orange Brussels sprouts and quinoa bowl. It’s the perfect combo of zesty, crunchy, and wholesome that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup quinoa, because we’re keeping it healthy
• A splash of olive oil, for that golden crisp
• 2 cups Brussels sprouts, halved (the more, the merrier)
• A couple of garlic cloves, minced (because flavor)
• 1 tbsp fresh ginger, grated (for that zing)
• The zest and juice of 1 orange (hello, sunshine)
• A pinch of salt and pepper, to keep things balanced
• A handful of almonds, chopped (for that crunch factor)

Instructions

1. Rinse the quinoa under cold water until the water runs clear—this little step keeps it from being bitter.
2. Cook the quinoa according to package instructions, then fluff it with a fork and let it sit covered for 5 minutes to get fluffy.
3. While the quinoa’s doing its thing, heat a splash of olive oil in a pan over medium heat. Toss in the Brussels sprouts and let them get a bit charred, about 5 minutes.
4. Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant—your kitchen should smell amazing right now.
5. Squeeze in the orange juice and sprinkle the zest over the sprouts, giving everything a good mix. Cook for another 2 minutes until the liquid reduces slightly.
6. Season with a pinch of salt and pepper, then toss in the chopped almonds for that irresistible crunch.
7. Combine the quinoa and Brussels sprouts mixture in a bowl, and give it a gentle toss to marry all those flavors together.

Perfectly balanced with a crunch that’ll have you coming back for seconds, this bowl is a meal prep hero. Try topping it with a poached egg for breakfast or serve it alongside grilled chicken for a hearty dinner.

Ginger Orange Brussels Sprouts Tacos

Mmm, imagine biting into a taco that’s bursting with the zesty kick of ginger and the sweet tang of orange, all hugged by crispy Brussels sprouts. These aren’t your average tacos; they’re a bold twist on taco night that’ll have your taste buds doing a happy dance.

Ingredients

• 1 lb Brussels sprouts, halved (because whole ones are just showing off)
• 2 tbsp olive oil (a glug that says ‘I care’)
• 1 tbsp fresh ginger, grated (enough to make it interesting)
• Zest and juice of 1 orange (for that sunny disposition)
• 1 tsp honey (a sweet whisper)
• A couple of pinches of salt (to keep things in check)
• 4 small tortillas (the cozy blankets for your sprouts)
• A splash of lime juice (for the grand finale)

Instructions

1. Preheat your oven to 400°F because we’re about to get those Brussels sprouts crispy.
2. Toss the halved Brussels sprouts with olive oil, ginger, orange zest, orange juice, honey, and salt in a bowl. Make sure every sprout gets a little love.
3. Spread them out on a baking sheet in a single layer. Crowding leads to steaming, and we’re not about that life.
4. Roast for 20-25 minutes until they’re golden and crispy on the edges. Flip them halfway through for even browning.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. You want them pliable, not crispy.
6. Divide the roasted Brussels sprouts among the tortillas. Drizzle with lime juice because it’s the cherry on top.

Yield: These tacos are a textural dream—crispy, tender, and bursting with flavor. Serve them with an extra lime wedge on the side for those who like to live on the edge.

Ginger Orange Brussels Sprouts Pizza

Zesty doesn’t even begin to cover it—this Ginger Orange Brussels Sprouts Pizza is here to shake up your pizza night with a punch of flavor that’ll make your taste buds do a happy dance. Imagine the perfect crunch of Brussels sprouts meeting the sweet tang of orange, all hugged by a crispy crust. Yeah, it’s that good.

Ingredients

• 1 pre-made pizza dough (because we’re fancy but not that fancy)
• A couple of cups of Brussels sprouts, halved
• A splash of olive oil
• 1 tbsp of grated ginger (fresh, because we’re not savages)
• The zest and juice of 1 orange (make it a juicy one)
• A pinch of red pepper flakes (for those who like it hot)
• 1 cup of shredded mozzarella (go ahead, be generous)
• A sprinkle of salt (to make everything pop)

Instructions

1. Preheat your oven to 425°F because we’re getting hot and ready.
2. Toss those halved Brussels sprouts with a splash of olive oil and a sprinkle of salt, then roast them on a baking sheet for 15 minutes until they’re just shy of crispy. Tip: Give them a stir halfway through to avoid any sad, burnt bits.
3. While the sprouts are doing their thing, roll out your pizza dough on a floured surface to avoid a sticky situation. Transfer it to a baking sheet or pizza stone.
4. Mix the grated ginger, orange zest, and juice in a small bowl. This is your flavor bomb—drizzle it over the rolled-out dough.
5. Layer on the mozzarella, then the roasted Brussels sprouts. Tip: Distribute them evenly unless you’re into pizza inequality.
6. Sprinkle with red pepper flakes because life’s too short for bland food.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it—no one likes a charcoal pizza.

This pizza is a textural dream with crispy sprouts, a chewy crust, and melty cheese. Serve it up with a side of ‘Wow, you made this?’ for maximum effect.

Ginger Orange Brussels Sprouts Smoothie

Craving something that’ll kick your taste buds into high gear while pretending to be healthy? Let’s talk about this Ginger Orange Brussels Sprouts Smoothie that’s about to become your morning game-changer.

Ingredients

• A couple of cups of Brussels sprouts, trimmed and halved
• A splash of orange juice (about 1/2 cup, because we’re not animals)
• A thumb-sized piece of ginger, peeled (unless you’re into that)
• A cup of almond milk (or whatever milk makes you happy)
• A tablespoon of honey (or maple syrup if you’re fancy)
• A handful of ice cubes (because nobody likes a warm smoothie)

Instructions

1. Preheat your oven to 400°F because we’re roasting those Brussels sprouts to perfection.
2. Toss the halved Brussels sprouts with a tiny bit of oil and roast for 20 minutes, or until they’re slightly charred and smell like heaven.
3. Let the sprouts cool for a hot minute (literally, about 5 minutes) so your smoothie doesn’t turn into soup.
4. Throw the roasted Brussels sprouts, orange juice, ginger, almond milk, honey, and ice into your blender. Pro tip: add the ice last to avoid a blender tantrum.
5. Blend on high for about 45 seconds, or until smooth. If it’s too thick, add a splash more almond milk. Too thin? More ice or sprouts, your call.
6. Pour into your favorite glass and pretend you’re at a fancy spa. Garnish with a tiny Brussels sprout leaf if you’re feeling extra.

Who knew Brussels sprouts could be this fun? The smoothie’s got a creamy texture with a zesty kick from the ginger and orange, making it the perfect disguise for your daily greens. Serve it with a straw and a side of denial about how healthy it actually is.

Conclusion

Delightful and diverse, our roundup of 12 Spicy Ginger Orange Brussels Sprouts recipes offers something for every palate. Whether you’re craving a bold kick or a sweet citrus twist, these dishes promise to transform your sprouts into something spectacular. We’d love to hear which recipe wins your heart—drop a comment below! Don’t forget to share your culinary creations and this article on Pinterest for fellow foodies to discover.