In the Yucatan of Mexico, one can often enjoy a half of fresh orange sprinkled with chili pepper offered by street vendors. The mixture of sweet and hot is always enjoyable. This recipe is a delight for the taste buds.

Brussels Sprouts with Orange and Chili

Serving Size: 4


  • 250 grams (10oz) Brussels sprouts, bottoms trimmed, cut in half
  • orange, zest and juice
  • pinch of chili flakes
  • 1 teaspoon corn starch
  • knob of soy margarine
  • pinch sugar
  • salt and freshly ground black pepper


Steam the sprouts above boiling water for 5-8 minutes.

To make the orange chili sauce:

  1. Zest the orange.
  2. Juice the orange.
  3. Place the orange juice plus the corn starch in a sauce pan, mix well and bring to heat.
  4. Add the orange zest, chili flakes, butter and seasoning. (reserve a bit of zest as garnish.
  5. Stir until thick and clear.
  6. Remove from the heat.

When the sprouts are soft, but still bright green, remove and place in a serving dish.
Drizzle the orange chili sauce over the sprouts and place the zest around.


adapted from chef Leslie Waters of Ready Steady Cook, BBC