Forest meets field in this hearty, and flavourful, dish of Brussels sprouts that’s perfect for winter weather. Loaded with zingy freshly grated ginger; kissed with sweet orange; and finished with a delicious topping of sweet, toasted walnuts and tart, dried cranberries.
Wonderful walnuts
Calorie and nutritionally dense walnuts are high in omega-3 fatty acids (which contribute to heart health) and the antioxidant selenium (which contributes to healthy thyroid function).
This recipe was originally published in the November 2025 issue of alive magazine.
Brussels Sprouts with Orange, Ginger, and Walnuts
Ingredients
- 1/2 cup (125 mL) shelled walnut halves
- 1 tsp (5 mL) maple syrup
- 1/4 tsp (1 mL) cinnamon
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) grated gingerroot
- 3 garlic cloves, finely sliced
- 1/4 cup (60 mL) finely chopped shallot
- 14 oz (396 g) Brussels sprouts, trimmed and quartered
- 1/4 cup (60 mL) orange juice
- 1 tsp (5 mL) orange zest
- 1 Tbsp (15 mL) Dijon mustard
- 1/4 cup (60 mL) water
- 1 Tbsp (15 mL) dried cranberries
Directions
01
In medium skillet over low heat, toast walnuts, stirring constantly, for 3 to 5 minutes, or until just golden. Remove from heat, add maple syrup and cinnamon to walnuts, stir vigorously, and remove to a plate to cool.
02
Clean pan and add olive oil, ginger, garlic, and shallot. Sauté over medium-low heat for about 5 minutes, or until soft. Add Brussels sprouts and stir to combine, then raise heat to medium and sauté for 1 to 2 more minutes. Add orange juice, orange zest, and mustard and stir to combine. Add water and allow to simmer for 5 to 10 minutes, or until sprouts are tender but still have a bit of a bite. Add reserved walnuts and cranberries. Toss to combine and transfer to serving bowl or plate.
