Orange-Ginger Brussels Sprouts

Bring sunshine to your vegetable routine with a sharp dressing of turmeric, ginger, citrus and lots of black pepper. Juicy orange chunks, chopped peanuts and cilantro (including crunchy stems) add pops of texture and freshness. If you are missing turmeric, this side dish is still plenty flavorful. This side would glow on a dinner party spread or make it a weeknight meal by stirring in chickpeas or eating it with grains and yogurt. Brussels sprouts are packed with fiber, vitamin C, vitamin K and antioxidants. A member of the cruciferous vegetable family, they are known to be anti-inflammatory and may fight cancer, lower blood pressure and improve bone health. Turmeric and ginger also have powerful anti-inflammatory properties.

Makes: 4-6 servings
Time to cook: 45 minutes

Ingredients

· 1½ pounds brussels sprouts, ends trimmed, large sprouts quartered, smaller ones halved

· 3 tablespoons extra-virgin olive oil

· Salt and black pepper

· Juice from 1 lemon (about 3 tablespoons)

· 2½ teaspoons freshly grated ginger

· ½ teaspoon ground turmeric

· 1 orange

· ¼ cup cilantro leaves, plus their stems thinly sliced

· 2 tablespoons roughly chopped, roasted peanuts

Cooking Instructions

1. Arrange an oven rack in the bottom third of the oven and heat the oven to 425 degrees. On a sheet pan, toss the brussels sprouts with 2 tablespoons oil and season generously with salt and pepper. Arrange cut-sides down and roast on the bottom rack until browned and tender, 16 to 20 minutes.

2. Meanwhile, in a medium bowl, stir together the remaining tablespoon oil, the lemon juice, ginger and turmeric. Season generously with black pepper and to taste with salt.

3. Cut off the top and bottom of the orange and set on one of the cut sides. Follow the curve of the fruit to cut away the peel and pith. Squeeze the peels into the medium bowl to get out any juice. Slice the fruit into bite-size pieces. Transfer the fruit and any juice on the cutting board to the bowl.

4. To serve, spread half the brussels sprouts on a platter and drizzle with half the dressing and orange pieces. Repeat with the remaining sprouts and dressing. Sprinkle with the cilantro leaves and stems and peanuts. Serve right away or at room temperature.

Nutrition per serving
140 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams fiber; 5 grams protein; 5 grams sugar; 358 milligrams sodium

Recipe by Ali Slagle, NY Times Cooking  

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