Sweet and Spicy Braised Brussels Sprouts

IMG_0758I LOVE Brussels sprouts. I am obsessed. I don’t know what it is about them. Maybe it’s the way they go so well with bacon? Maybe it’s the fact that they can be eaten as a dinner side or a breakfast hash? Maybe it’s the fact that they look like tiny cabbages? Ok, it’s all three things…but mostly the whole going well with bacon thing.

Luckily for me, the hubby is as crazy about the sprouts as I am. As a result, we eat them at least once a week, if not more frequently. But while we may love them, we still like to keep some variety in how we eat them. Last weekend, when we made a roast chicken for a dinner with my parents, I braised them in a sweet and spicy sauce made of beef broth, maple syrup and red pepper flakes, and created one of my favorite Brussels sprouts recipes we’ve had yet!

Here’s how you can make Sweet and Spicy Braised Brussels Sprouts in your kitchen:

  • about 2 lbs Brussels sprouts, ends cut off and cut in half lengthwise
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 2 tbsp ghee, coconut oil or olive oil
  • 3/4 cup beef broth
  • 1 tbsp mustard (we used a spicy brown mustard)
  • 2 tbsp maple syrup
  • 2 tbsp balsamic vinegar
  • dash of red pepper flake
  • salt and pepper, to taste

1. Melt the cooking fat in a large sauté pan over high heat. Once the pan is hot, add in the onion and garlic, stirring to coat in the oil. Cook until the garlic is fragrant and the onions have browned slightly, about two minutes.

2. Add in the Brussels sprouts and stir to coat in the oil. Saute, stirring occasionally, for 2-3 minutes. While the Brussels sprouts are cooking, mix together in a bowl or liquid measuring cup the broth, mustard, maple syrup, balsamic vinegar, red pepper flake and salt and pepper.

3. Pour the liquid into the sauté pan, stir to combine, and then cover the sauté pan and reduce the heat to medium-high, cooking the Brussels sprouts in the braising liquid for 5-10 minutes, stirring occasionally, until the Brussels sprouts are almost as tender as you like them. **Note: if you find that you need more liquid, just add some more beef broth.

4. Remove the cover from the pan for the last few minutes of cooking, to help the braising liquid thicken and become more of a light sauce. This will likely take 2-3 minutes.

5. Remove from heat, serve and enjoy! These were great as a side dish to roast chicken, but are a simple, delicious vegetable side that could go with really any meal!

Brussels Sprouts

Have Your Say

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s