Brussels Sprouts with Marmalade Glaze

Brussels Sprouts with Marmalade Glaze Recipe
Oxmoor House
Fresh Brussels sprouts are best during the winter months. Choose small sprouts that are firm and bright green.


6 servings
Total time: 46 Minutes

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Total: 46 Minutes


2 pounds fresh Brussels sprouts
1 (32-ounce) container chicken broth
2 tablespoons butter or margarine
1/2 cup minced onion
2 garlic cloves, minced
1/2 cup orange marmalade
1/4 teaspoon salt
1/4 teaspoon pepper


Wash Brussels sprouts thoroughly, and remove any discolored leaves. Trim stem ends. Place Brussels sprouts in a large saucepan; add broth. Bring to a boil over medium-high heat; reduce heat, and simmer 5 minutes or until desired tenderness.

Drain Brussels sprouts, reserving 1 cup chicken broth. Melt butter in saucepan; add onion and garlic. Sauté over medium-high heat 2 minutes or until tender. Add reserved broth and marmalade; bring to a simmer. Cook, stirring often, 15 minutes or until glaze reduces and thickens. Add Brussels sprouts, salt, and pepper; toss well until thoroughly heated. Serve warm.