How to make brussels sprouts a family favorite!

Modify a recipe to work for you!

Sometimes there is a recipe that just delights the senses, that demands to be made again and again, that immediately becomes a family favorite.  My riff on Cookie + Kate's kung pao brussels sprouts is that recipe.  

I made it several weeks ago, modifying the ingredients based on what I had at home and what I prefer.  Immediately the house filled with the wonderful aroma; the kids wandering into the kitchen always a good sign.  And then they were gone.  Eaten so fast I couldn't even lick the pan surreptitiously while cleaning up.

So I made them again.  And then again.  And then I put the recipe in the newsletter at the request of someone on Instagram.  I made just the sauce one night to use in a hastily put-together stir fry.  

Today, another request came for the recipe, so I am posting here.  This recipe can be used as planned, on brussels sprouts, or really on any vegetable or protein that you prefer.  I like it with the brussels sprouts because it's another delish and easy way to enjoy these cruciferous vegetables.  And eating cruciferous vegetables - vegetables such as brussels sprouts and cauliflower and broccoli - have so many amazing nutritional benefits.  Some research has shown that they may even help fight cancer.  So eat up, and let me know how you use this sauce!

Finished brussels sprouts recipe.jpg

 

KUNG PAO BRUSSELS SPROUTS

2 pounds Brussels sprouts, washed and halved

Olive oil

3 Tablespoons soy sauce (I like low sodium, gluten-free)

2 Tablespoons honey

1 Tablespoon rice vinegar

1 teaspoon olive oil

½ teaspoon Sriracha

3 garlic cloves, minced

 

1.     Preheat oven to 400 degrees F.  Place Brussels sprouts on large baking sheet, coat with olive oil.  Arrange evenly and bake for 20-25 minutes.  Toss after 10-15 minutes.

2.     Meanwhile, mix the rest of the ingredients in a small bowl to make the marinade.  Bring the mixture to a boil and stir occasionally.  Reduce heat and let sauce thicken, about 5 minutes.

3.     Remove Brussels sprouts from oven, transfer to a serving bowl and toss with marinade. Enjoy!

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