- Rating:
- Servings:
- 4-6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 lb. Fresh Brussels Sprouts – washed, trimmed, and cut in half
- Extra Virgin Olive Oil as needed
- Kosher Salt and Freshly Ground Pepper to taste
- 4 each Blood Oranges
- 1 Tbsp. Unsalted Butter
- 2 tsp. Cornstarch
- 4 ears Fresh Corn – grilled; kernels removed
- Melissa's Organic Chile Seasoning Grinder to taste
Directions
Preheat oven to 400ºF.
Toss the Brussels sprouts with the olive oil and season with salt and pepper. Place them, in a single layer, on a baking sheet and put them in the oven. Roast the Brussels sprouts for 13-15 minutes or until just fork tender.
While the sprouts are roasting, remove the zest from 2 oranges using a microplane. Halve the oranges and squeeze the juice into a bowl. Working over the bowl, peel and segment the other oranges. Squeeze any remaining juice from the membranes. You'll need about 1/3 cup of juice so add fresh orange juice if needed.
In a saucepan, melt the butter. Stir in the cornstarch. Add the zest and orange juice and cook until thickened, while stirring. When finished, the sauce should coat the back of a spoon. In a serving bowl, toss the Brussels sprouts, grilled corn, orange segments and sauce. Season with the chile and adjust the seasonings. Makes about 4-6 servings.
