Pan-Roasted Brussels Sprouts with Sriracha Orange Glaze - Chef Michael Smith

Ingredients

• 2 tablespoons (30 mL) of vegetable oil
• 2 pounds (900 g) of Brussels sprouts, ends trimmed and cut in half
• 1 cup (250 mL) of orange juice
• 1 teaspoon (5 mL) of coriander seeds
• 1/2 teaspoon (2 mL) of Sriracha
• 1/2 teaspoon (2 mL) of salt
• 2 oranges
• 1 cup (250 mL) of cashews