I know there are many people who do not like brussels sprouts. I considered myself among that group until recently.
Why? Perhaps because in the past, their presentation and taste were unpleasant.
When we were younger, we all had overcooked vegetables that looked unappetizing. This is especially true for brussels sprouts, as they can smell really badly and turn to mush.
Well, the times are a-changing and there is a whole new world of brussels sprouts emerging. They are related to broccoli, cauliflower and kale and, when cooked properly, they are divine and inviting.
Brussels sprouts, as with all vegetables have to be cooked correctly. On many of my past blogs I have reminded everyone to cook their vegetables until they are bright and beautiful and then quickly take them off the heat.
When they are cooked to perfection there is no need for fancy sauces. They really are delicious and I am hoping, whether or not you are a fan, you will give them a try.
In this recipe, the sweetness of the maple syrup, the tanginess of the vinegar and the kick of the red pepper flakes combine to make this dish enticing. Place the brussels sprouts cut-side down in the pan and do not move them. SET YOUR TIMER! You want to brown them so they get that delightful caramelized exterior and and are still firm and juicy on the inside.
Once you add the liquid, do not forget to stop the cooking process when they turn bright green!
I know you will enjoy this recipe as much as I did. Who knows? It might even make you a fan!
This recipe will serve 4-6 people who, if they have never developed a taste for brussels sprouts, may just change their minds!
Today’s hint: When you are browning or sautéing and find that you need a little more oil, add it along the edge of the pan so by the time the oil reaches the vegetable it will be hot.
Ingredients for Hot and Sour Brussels Sprouts
2 lbs. Brussels Sprouts, roots cut off and halved
2 shallots, finely chopped
2 tbsp. olive oil
1/2 tsp. crushed red pepper flakes
2 sprigs thyme, tied up with cooking string
2 tbsp. sherry vinegar
2 tbsp. maple syrup
2 garlic cloves, finely chopped
2/3 cup of water
1 tsp. kosher salt, plus more to season
1/2 tsp. pepper, plus more to season
Heat a heavy skillet or dutch oven over medium heat. Once it is hot, add the olive oil. When olive oil is hot, add the brussels sprouts and red pepper flakes.
Cook, without stirring, until brussels sprouts begin to brown, about 3-4 minutes. Stir once and continue to cook, until brussels sprouts are nicely browned. You may have to keep cooking and stirring another few times.
Meanwhile, in a small bowl, mix together the vinegar, maple syrup, 1 tsp. salt and 1/2 tsp. pepper. Set aside.
When brussels sprouts are browned, add garlic, shallots and thyme. Let cook for about 1 minute, then add water, cover and let them steam until they turn bright green, about 1-2 minutes.
Uncover, add the vinegar mixture to the brussels sprouts and cook, stirring frequently, until the liquid reduces to a glaze, about 3-5 minutes.
Remove the thyme sprig and season with extra salt and pepper.
It’s that simple!
