Orange Brussels Sprouts


  • 1 (11 ounce) can mandarin oranges in light syrup, undrained
  • 2 pounds fresh Brussels sprouts
  • 1 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 1/2 teaspoon dried basil
  • 1 (8 ounce) can sliced water chestnuts, drained


  1. Drain oranges, reserving liquid; set both aside.
  2. Wash Brussels sprouts, and remove discolored leaves. Cut off stem ends, and slash bottom of each sprout with a shallow X.
  3. Combine Brussels sprouts, water, salt, and pepper in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender; drain well.
  4. Combine reserved liquid from oranges, lemon juice, cornstarch, and basil in a small saucepan, stirring until cornstarch dissolves. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour orange sauce over Brussels sprouts.
  5. Add reserved oranges and water chestnuts; toss.

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