Wouldn’t it be great to have a stable of delicious, healthy holiday side dishes? (Not that we’ve got anything against eating green bean casserole once a year.) This Brussels Sprouts with Orange Dressing is guaranteed to become an “instant classic.”

Brussels sprouts are best if cooked quickly, so cutting them in quarters or slicing (or even shredding) them is worth the effort.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes
Serves: 4


  • ½ cup orange juice
  • 1 tsp. orange zest
  • 2 Tbs. canola oil
  • 1 cup thinly sliced shallots or red onions
  • 1 lb. brussels sprouts, trimmed and sliced
  • Freshly ground black pepper
  • ¼ tsp. kosher salt


  1. In a small pot, simmer the orange juice until reduced to 2 Tbs. Remove from the heat and mix in the orange zest.
  2. In a medium sauté pan, heat the oil over medium heat. Sauté the shallots until golden brown, 2-3 minutes.
  3. Steam the brussels sprouts until they are tender but still bright green, 3-5 minutes.
  4. Allow the brussels sprouts to cool slightly, then toss with the orange reduction and shallots. Season with pepper and up to ¼ tsp. of salt.

Nutrition Information

Per serving (1 cup):

  • Calories: 150
  • Total fat: 7 g
  • Sat fat: 0.5 g
  • Carbs: 20 g
  • Fiber: 6 g
  • Protein: 5 g
  • Sodium: 150 mg

Photo: Stephen Schmidt/CSPI.