Look how vibrant they are! The leaves on each sprout were so tightly wrapped that they didn't dry out at all while sitting in my fridge. In fact, when I cut them in half prior to cooking they were still crisp on the outside and tender on the inside.
Brussels sprouts seem to be a love/hate type vegetable. The strong sulphuric smell that these cruciferous veggies give off, I think, is what causes this divide. In Chinese cooking, cruciferous vegetables (like brussels sprouts, cabbage or broccoli) are usually paired with ginger. The bright, almost citrusy taste of freshly grated ginger loves the earthy taste and smell of these veggies. So, instead of the usual bacon and brussels sprouts, I decided to braise my sprouts in a ginger-infused teriyaki sauce. The braising method served two purposes; to ensure that my halved and whole brussels sprouts had enough time to cook all the way through, and to allow the sauce to thicken and glaze the sprouts. If you think you don't like brussels sprouts, this may be the recipe to change your mind.
Pretty simple preparation. Mixed some soy, sake, sugar, mirin and ginger in a bowl and set aside. Gave my brussels sprouts a quick browning and then braised them in my sauce until they were tender.
These were super yummy enough that my sceptical three year old reluctantly tried one and then asked for more. He said they were yummy and crispy (presumably he was referring to the browned and caramelized areas).
We had these served alongside some tonkatsu (breaded pork cutlets), corn and rice. Love it when my kids love a nutritious and simple dinner!
Teriyaki-glazed Brussels Sprouts
2 cups brussels sprouts, halved if large
1-2 tablespoons sake
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tsp mirin
1-inch piece ginger, grated*
- Mix all ingredients, except brussels sprouts, together in a small bowl. Stir until sugar is mostly dissolved. Set aside.
- Briefly fry brussels sprouts in a medium saucepan with a small amount of oil over medium high heat until they begin to brown and caramelize.
- Add sauce and lower heat to medium. Braise until the sprouts are tender enough for your liking and the sauce has thickened and begins to coat the vegetables.
*Check out Michael Smith, Chef at Home's tip on grating frozen ginger.