Now is the season for Brussels sprouts--they are much sweeter after there has been a frost in the garden. Click on other pix to enlarge and read captions.
To prepare sprouts for a recipe, trim off the stem end and remove the outer dirty or spotted leaves. Either cut an X in the bottom if cooking them whole, or halve them lengthwise.
Saute the Brussels sprouts in olive oil with some garlic before adding the condiments.
This recipe calls for ingredients from the pantry: olive oil, tamari soy sauce, balsamic vinegar and coarse-grain mustard.
Dark with a delicious glaze, these can be served as an appetizer or a vegetable accompaniment. They disappear whether they are hot, warm or room temperature.
Serves about 4
About 1 pound Brussels sprouts
2 to 3 tablespoons extra-virgin olive oil
1 to 2 large cloves garlic, minced
About 2 teaspoons whole-grain mustard
1 to 2 tablespoons tamari soy sauce
1 to 2 tablespoons good balsamic vinegar
1 tablespoon water
About 2 teaspoons pure maple syrup
Freshly ground black pepper or red pepper flakes, optional
I recently had a similar delectable Brussels sprouts appetizer at Cappy’s in San Antonio. His was prepared with Teriyaki sauce and shrimp, however they prepared it without the shrimp for the vegetarians at our table. If you are in the area, I recommend going there for a lovely dining experience. Since I don’t usually buy Teriyaki sauce, I made this up with ingredients that I keep in my pantry.
I must say, that I really do enjoy Brussels sprouts, though there are many who say that they do not like them. Perhaps this recipe might change the minds of some of those anti-Brussels-sprout types. This time of year, the Brussels sprouts are perfect and sweet—so very tasty—as are all of the brassicas. These turn dark because of the tamari and balsamic, so they might look burned, however they are not; they are savory and sweet and tart and salty and delicious. I nearly ate all of them by myself. For a nutty flavor, you could garnish them with about 1 tablespoon of toasted sesame seed or a few tablespoons of toasted, sliced almonds if desired.
Trim the sprouts of tough ends and outer leaves. Wash and cut the sprouts in half lengthwise. Heat the olive oil in a sauté pan over medium heat. Add the Brussels sprouts and toss. Cover with a splatter guard and sauté for about 10 to 12 minutes; reduce heat a bit if they are browning too fast. Stir occasionally, they will start to brown.
Add the mustard, tamari, balsamic and water, stir to combine and continue cooking, stirring occasionally. After 5 minutes or so, add the maple syrup—you might taste first since some balsamic vinegars are sweeter than others—so you might not need it; stir and cook a few minutes more. Take a piece out and taste for doneness and seasoning; they will be dark in color. Adjust with a little more soy sauce or balsamic. The Brussels sprouts should be crisp tender, yet cooked. Give them a few minutes more if need be, I believe my total cooking time was nearly 20 minutes. Garnish with a sprinkling of freshly ground black pepper or hot red pepper flakes, if desired. Serve warm.
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