Brussels Sprouts Seasoned With Pantry Condiments

If you think you don’t like brussels sprouts, this tasty recipe might change your mind

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Serves about 4

About 1 pound brussels sprouts2 to 3 tablespoonful extra - virgin Olea europaea oil1 to 2 large cloves ail , mincedAbout 2 teaspoons whole - metric grain mustard1 to 2 tablespoons tamari soy sauce1 to 2 tablespoon good balsamic vinegar1 tablespoon waterAbout 2 teaspoon everlasting maple syrupFreshly dig pitch-dark pepper or red pepper scrap , optional

I recently had a standardized sexually attractive brussels sprouts appetiser at Cappy ’s eating place in San Antonio , Texas , which is normally prepared with teriyaki sauce and peewee ; however , this sentence they cook it without the shrimp for the vegetarians at our mesa . If you are in the San Antonio orbit , I recommend going to Cappy ’s for a lovely dining experience . Since I do n’t usually grease one’s palms teriyaki sauce , I made this up with ingredients that I keep in my larder .

I must say that I really do bask brussels sprouts , though I know there are many who say that they do not wish them . Perhaps this formula might change the minds of some of those anti - brussels - sprout types . The brussels sprouts ferment coloured because of the tamari and balsamy acetum , so they might look burned . They are not ; rather , they are savoury and sweet and tart and piquant and delectable . I nigh eat all of them by myself . For a nutty flavor , you could garnish them with about 1 tablespoon of toasted sesame seeds or a few tablespoon of toasted , sliced almonds .

Trim the sprouts of hard conclusion and outer leaves . Wash and dilute the sprout in half lengthwise . Heat the olive oil in a sauté genus Pan over medium oestrus . tote up the brussels sprout and toss . Cover with a splatter safety , and sauté for about 10 to 12 minute ; concentrate heat a bit if the sprout are brown too fast . Stir occasionally . The sprouts will start to Robert Brown .

Add the leaf mustard , tamari , balsamic , and water . Stir to combine , and proceed cooking , stirring once in a while . After 5 moment or so , tote up the maple syrup — but taste first since some balsamy vinegars are sweeter than others and you might not take the maple syrup . Stir and manipulate a few proceedings more . Take a piece out and taste for doneness and seasoning ; the sprouts should be gloomy in color . Adjust with a niggling more soy sauce or balsamic . When done , the brussels sprouts should be crisp tender , yet cooked . Give them a few minutes more if need be ; I trust my full cooking time was nearly 20 minutes . Garnish with a scattering of impudently ground pitch-black Madagascar pepper or blistering crimson Piper nigrum flakes , if desired . do warm .

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