One of my favorite Thanksgiving side dish is often the last thing people want to see at the Thanksgiving dinner table. Brussels sprouts. As children we feared the dreaded sprouts and many refuse to eat, never giving them a chance. I'm here to tell you, with the right ingredients you can turn the most hated vegetable into a tasty dish everyone will love.
Time - 20 minutes
Servings - 4
2 lbs Brussels Sprouts
4 tbsp Maple Syrup
4 tbsp Soy sauce (recommend using low or reduce sodium)
1/2 tsp salt
1 tbsp avocado oil
Crumbled bacon (optional)
Wash Brussels sprouts. Peel off outer leaves (one layer). Cut base off. Cut into halves.
Using a skillet heat avocado oil over medium heat until hot.
Place Brussels sprouts cut side down in heat in one layer. Leave them for 5-7 minutes undisturbed.
Stir Brussels sprouts for 6 to 8 minutes or until they have taken on a golden color and tender. To test pierce through with a fork and if there is little resistance, they are done.
Season with salt and pepper and add in the bacon crumbles, then cook for 1 more minute.
In a sauce pan, whisk in soy sauce and maple syrup. Boil over high heat, stirring until it turns into a syrupy glaze. This usually takes about 3 minutes.
Drizzle soy maple glaze over the Brussels sprouts and mix until coated.
I hope you enjoy this hidden gem recipe. Every time I serve it up, I surprise the unsuspecting, proving Brussels sprouts truly can be delicious.
I encourage you to play with the recipe. Try roasting the Brussels sprouts vs sautéing them. Add minced garlic or minced onion to the glaze. Sprinkle sesame seeds over the dish. The possibilities are endless. Be sure to share your ideas in the comments below. I'm excited to see what you have created.
With love from Peak Valley,