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Orange Glazed Brussels with Butternut Squash

Try this fun and simple way of spicing up your Brussels sprouts with this recipe from Allison Harrell, a registered dietitian at Orlando Health. Brussels sprouts are cruciferous vegetables and contain an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health.


Orange Glaze
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• Zest of 1 orange
• ¼ cup orange juice
• 2 teaspoons apple cider vinegar
• ⅛ teaspoon ground cinnamon• ½ teaspoon fresh thyme, chopped
• Pepper, to taste

Brussels Sprouts
• 2 tablespoons olive oil, divided
• 1 pound fresh Brussels sprouts, sliced in half
• 3 cups butternut squash, peeled and cut into ½ inch cubes (about 1 squash)
• Salt, to taste
• ¼ cup craisins
• ⅓ cup pecans, chopped


1. Combine all glaze ingredients in a small bowl and set aside.
2. Steam Brussels sprouts until tender.
3. While Brussels are steaming, heat 1 tablespoon olive oil in a large saute pan over medium heat. Swirl to coat the pan, then add butternut squash. Sprinkle the squash with salt. Stir to coat in oil and spread out in a single layer.
4. Cook for 5 minutes without stirring, allowing the pieces to begin to brown lightly. Stir and cook for another 5 minutes until squash is fork tender. Remove squash from pan and place into a bowl.
5. In the same pan, heat 1 tablespoon olive oil over medium heat. Place the steamed sprouts cut side down and sear until nicely browned, about 3 minutes. Turn over sprouts, sprinkle with salt and cook an additional 3 minutes until browned.
6. Reduce heat to low and add squash back to the pan with the orange glaze. Season with salt and pepper to taste.
7. Stir in craisins and pecans before serving.

Nutritional per serving:

Calories: 172
Fat: 10g (Saturated: 2.6g)
Protein: 3g
Fiber: 3.6g
Carbohydrates: 20g




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