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Blood Orange Glazed Roasted Brussels Sprouts and Grilled Corn Toss
By Chef Tom Fraker

Blood Orange Glazed Roasted Brussels Sprouts and Grilled Corn Toss

1 lb. Fresh Brussels Sprouts, washed, trimmed, and halved (or whole Baby Brussels Sprouts)
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

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