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Oxmoor House Photo by: Oxmoor House

Brussels Sprouts with Marmalade Glaze

Fresh Brussels sprouts are best during the winter months. Choose small sprouts that are firm and bright green.

Oxmoor House JUNE 2006

  • Yield: 6 servings
  • Prep time: 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.


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Brussels Sprouts with Marmalade Glaze Recipe