But then there was Pinterest.
And all of the yummy things on Pinterest.
I saw a delicious looking pin and dutifully, I virtually tacked it up on my NomNomNom board.
I pinned it only a week ago, and I think I broke some sort of pin-then-actually-attempt-to-make-something record. I got all my ingredients together and later, when we went grocery shopping, the brussel sprouts at Harris Teeter were gorgeous. It had to be a sign!
Here are my very own sprouts looking majorly delicious on the stove top yesterday evening:
Are they stunning, or what? I shot this pic just after I had deglazed the pan and added the sesame seeds and honey.
I will admit, I did not use the recipe's suggestion of what to deglaze the pan with. I did not have chicken broth or white wine on hand, so I grabbed the first "fruity" thing I had in the fridge... which was an opened bottle of Hint Fizz Peach.
It worked quite well. LOL
The verdict was mixed in my household, as you will read below. Bottom line, though, definitely try this recipe if you have never had this lovely little vegetable. It might surprise you.
Christina: ★★★★ "Yum! I will make these again. But with less red pepper..."
Scott: ★★★ "I don't like cabbage and these are like little cabbages. I like the sweet/spicy glaze though. Can you put it on something else besides baby cabbages?"
Brandy: ★ "I'm not eating that thing." (tried half of one...swallowed it) "Thank you mommy, but I do not ever want any more of those things."
Here is the recipe for you to try. Let me know how you and your family liked it!
Sweet & Spicy Brussel Sprouts
1 lb fresh Brussel sprouts, ends trimmed and sliced in half
1 T fresh ginger
1 T sesame oil
1 T canola oil
2-3 T soy sauce (low sodium is good!)
Pinch red pepper flakes
Black & white Sesame seeds
¼ cup chicken broth or white wine
1/4 cup honey
In a large sauté pan, over medium to medium high heat, add both sesame and canola oils with the grated ginger and a pinch of red pepper flakes. Once oils are heated and ginger starts to bubble add brussel sprouts. Shake pan to distribute brussel sprouts and add soy sauce.
Cook for about 10 minutes, once brussel sprouts begin to caramelize (turn a golden brown) you can deglaze the pan with your broth or white wine…just need a splash. Cook another 2-3 minutes, shake pan a few times.
Add honey and a few sprinkle of sesame seeds, cook another 2-3 minutes or until brussel sprouts are tender.
Link to original recipe and poster.