I have to admit that I’m not the best meal planner (check out these amazing meal prepping skills). I usually buy a bunch of ingredients and hope that I’ll magically create an interesting meal. This works out most of the time, but sometimes I end up looking in my fridge to find only Brussels sprouts and oranges.
Rather than letting the food go to waste, I try to utilize these ingredients for a fun and different meal option. On a side note, about one-third of all food produced worldwide (worth around $1 trillion USD) gets lost in food production or is wasted. I try to do my part, whenever possible, to minimize food waste, and you should too! Okay, let me step down from my soap box and get back to the recipe… Rather, than letting the weird Brussels sprout and orange combo go to waste, I decided to combine the bitterness of the Brussels sprouts with the sweet and tanginess of an orange to create a Sweet Orange Glazed Brussels Sprout Flatbread. Not to toot my own horn, but this is one of my best recipes to date!
And I love Brussels sprouts because they are loaded with fiber, one cup of Brussels sprouts has more than 100% the daily value of Vitamin C, and they’ve even got some protein– a rarity for a vegetable!
Sweet Orange Glazed Brussels Sprout Flatbread
A crispy multi-grain flatbread with mozzarella cheese and sweet orange glazed Brussels sprouts.
- 3 tablespoons of 100% orange juice
- 1/4 cup vegetable oil divided
- 2 teaspoons brown sugar optional for added sweetness
- 1 tablespoon Dijon mustard
- 1 pound Brussel sprouts cut off the stalk and slice in half lengthwise
- 2 whole grain flatbreads
- 1/2 cup mozzarella cheese
Preheat oven to 375 degrees.
In a small bowl, combine the orange juice, 2 tablespoons vegetable oil, brown sugar, and Dijon mustard and whisk until well combined. Set aside
Heat a large frying pan over medium high heat. When pan is hot, add remaining 2 tablespoons vegetable oil. Place Brussels sprouts face down in the pan. Cook for 5-7 minutes or until golden brown.
Add the orange juice mixture to the pan, and cook for additional 2-3 minutes. Remove from the heat.
Cover each flatbread with 1/4 cup of cheese and then place Brussels sprouts on top. Cook in the oven for 10 minutes.