Monday, December 17, 2012

Fall in love with Brussel Sprouts!

I literally fell in love with Brussel sprouts at a food truck....I ordered them instead of french fries because I was told they were "that good!"  The ingredients were simple, brussel sprouts bathed in honey and red pepper flakes...they were sticky, sweet and simply delicious.  I knew right away I would re-create them in my house.  Since first tasting them I have made this recipe a dozen or so times, never measuring, always adding more honey and less heat, deglazing with wine because I was out of chicken broth or forgetting to add the sesame seeds because I was to hungry to eat and rushed.  I hope you give them a try this holiday season...they might help you stick to your New Year's Resolution of no french fries!  

Sweet, Sticky, and Spicy Brussel Sprouts

1 lb fresh Brussel sprouts, ends trimmed and  sliced in half
1 Tablespoon fresh ginger
    (I like the kind in the tube)
1 Tablespoon sesame oil
1 Tablespoon light cooking oil    
    (canola or vegetable are fine)
2-3 Tablespoons soy sauce
A few red pepper flakes
Black and white Sesame seeds
¼ cup chicken broth or white wine
1/4 cup honey

In a large sauté pan, over medium to medium high heat, add both sesame and light oils with the grated ginger and a pinch of red pepper flakes.  (Can also add black pepper here). 
Once oils are heated and ginger starts to bubble add brussel sprouts.

Shake pan to distribute brussel sprouts and add soy sauce.

Cook for about 10 minutes, once brussel sprouts begin to caramelize (turn a golden brown) you can deglaze the pan with your broth or white wine…just need a splash. 

Cook another 2-3 minutes, 
shaking pan a few times. 

Add honey and a few sprinkle of sesame seeds, cook another 2-3 minutes or until brussel sprouts are tender and taste good.

You can add more soy sauce, honey or red pepper flake prior to serving.