Clean Brussels sprouts, trimming the ends and taking off the outer leaves. Cut the sprouts in half and then boil or steam them for about 5 minutes until they softened. Drain and reserve.
Melt butter in a skillet then and add blanched Brussels sprouts, ground ginger and season with salt and pepper. Add orange juice and cornstarch.
Cook thoroughly, about 3 minutes, stirring frequently until the sauce thickens. Pour into a serving dish and garnish with fresh chopped parsley.