Stir-Fried Brussels Sprouts with Garlic and Chile
- 4 cups halved brussels sprouts
- Kosher salt
- ¼ cup vegetable oil
- 2 tablespoons thinly sliced garlic
- ¼ cup oyster sauce
- 4 teaspoons Thai fish sauce (nam pla)
- 1 teaspoons Tamari (gluten free)
- 2 teaspoons sugar
- ½ teaspoon (or more) ⅛'-thick slices of red Thai chiles
- Pinch of ground white pepper
- ½ cup low-salt chicken broth (gluten free)
- Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds. Drain and set aside.
- Heat oil in a wok or large skillet over medium heat. Add garlic and stir until light golden brown, about 30 seconds. Using a slotted spoon, transfer to a small bowl.
- Increase heat to high; add brussels sprouts. Stir-fry until they begin to soften, 2–3 minutes. Add oyster sauce and next 5 ingredients. Stir-fry for 30 seconds; add chicken broth. Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired. Stir in garlic.
Dijon and Pepper Brussel Sprouts
- 1 pound brussels sprouts
- 3 tablespoons butter
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup water
- Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge.
Balsamic Brussels Sprouts
- 8 ounces (225 g) brussels sprouts
- 1 tablespoon (14 ml) balsamic vinegar
- 2 tablespoons (30 ml) red wine or an extra 1 tablespoon (15 ml) balsamic
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- ½ teaspoon agave nectar or maple syrup
- ½ cup (120 ml) water
- Salt and pepper, to taste
- Cut the brussels sprouts into quarters and combine with all the ingredients, except for salt and pepper, in the slow cooker. Cook on high for 2 hours.
- Remove and discard the thyme sprigs. Taste, add salt and pepper then adjust the seasonings.
Apricot Glazed Roasted Brussels Sprouts
- 11/2 lbs Brussels sprouts
- 2 tbsps olive oil
- 1 tsp dill (dried)
- ½ tsp kosher salt (taste)
- ¼ black pepper (ground, taste)
- ½ cup apricot jam
- 1 tsp balsamic vinegar
- 1 tbsp lemon juice (fresh)
- 1 tsp lemon zest
- Heat oven to 425 and line a baking or cookie sheet with parchment paper. To prepare the sprouts,
- In a small bowl add the sprout halves, olive oil, dill, salt and pepper and lightly toss. Put on the baking sheet with parchment paper and put in the oven.
- Baking -- Cook 12-15 minutes and then check. At that point, I like to flip them over so they brown equally on both sides and cook another 10 minutes until tender
- Sauce -- As the sprouts are roasting add all the ingredients for the sauce (jam, vinegar, lemon juice and zest) in a small pot and heat on medium low and let it simmer for 5-10 minutes.
- After the sprouts are done place in a large serving bowl and drizzle with the apricot glaze.
Maple Roasted Brussels Sprouts
- 2¼ pounds baby brussels sprouts or regular brussels sprouts that are halved lengthwise
- Salt and freshly ground pepper
- 1 stick (4 ounces) unsalted butter, cut into tablespoons and softened
- 2 tablespoons light brown sugar
- ¼ cup Grade A pure maple syrup
- 1½ tablespoons cider vinegar
- Throw everything in the crock pot.
- Cook on high for 2 hours or on Low for 4.