I’ve only jumped on the brussels sprouts bandwagon in the last couple years but since then I’ve noticed an increase in the number of recipes available on the web as well as sprouts popping up on the menus of various bistros and pubs we’ve visited. So when I came across a Curtis Stone recipe for sprouts while researching for this month’s Potluck on I Heart Cooking Clubs, I decided to try adding a flexitarian twist and turn it into a meal.
There’s a bistro near our home in Maryland which serves caramelized brussels sprouts and mandarin oranges as an appetizer. I like the flavor and order it whenever we visit. Fresh sprouts aren’t available at the moment so I crossed my fingers and used frozen. I wasn’t disappointed with the results at all! If you’re a sprouts lover, you’ll love these!
In keeping with my desire to cut down on unnecessary oil, I’ve made this oil free as well. It doesn’t take that much longer to get a nice color. The sprouts have enough water from the steaming process to make non stick cooking possible, but keep a glass of water or broth handy and add a little bit whenever the pan seems to run dry.
- 1 pound frozen Brussels Sprouts, cooked until "tender crisp" (I micro steamed mine)
- 1 - 2 oranges, depending on their size (I used navel oranges)
- salt and pepper to taste
- splash of balsamic or other vinegar to taste
- water as needed to prevent sticking
- Peel and section the oranges while the sprouts are cooking. Set aside.
- Add the steamed sprouts to a large skillet and cook over medium high heat until the pan begins to dry out. Give the pan an occasional shake and add more water if the sprouts begin to stick. Resist the temptation to constantly stir as you want the sprouts to take on a bit of color.
- Add the oranges, salt and pepper and vinegar and stir to coat.
I served mine over parsleyed rice and topped it with a drizzle of tahini yogurt dressing and a sprinkle of dukkah in order to make a meal. There are other options. You could, for example, add some caramelized onions or capers for a bit of a bite. Or use a tamari sesame glaze for an Asian note.
For the omnivores, these sprouts are great as a side to grilled salmon or steak.
Don’t forget to drop by I Heart Cooking Clubs to see the other selections for this month’s potluck!