Side Dish
4 - 6 servings
30 minutes
25-30 minutes
Chef Tom Fraker
1 pound 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 tablespoon Unsalted Butter
2 teaspoon 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 ⅓ 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 pepper and adjust the seasonings.
