1. Clean brussels sprouts, trimming the ends and taking off the outer leaves.
2. Cut the sprouts in half and then boil or steam them for about 5 minutes until softened.
3. Drain and reserve.
4. Now melt butter in a skillet and add blanched brussel sprouts, ground ginger and season with salt and pepper.
5. Now add orange juice and cornstarch.
6. Cook through – about 3 minutes. Stir frequently until the sauce thickens.
7. Pour into a serving dish and garnish with fresh chopped parsley.