Let's be honest. Brussels sprouts are not something to whoop about, right? Well...that's what I would've said until a day and half ago when I made these downright stellar sweet and sour Brussels sprouts topped with crunchy, toasted walnuts. They may not look like much but we all know how appearances can be deceiving. Whoop, whoop!!
Even if you're not the hugest fan of Brussels sprouts, I think you're really going to enjoy these. First off they're slightly seared in a pan with a bit of oil so that the outsides get browned and caramelized. Then they're simmered in chicken broth to soften them up. But the part that really grabs your attention is the red wine vinegar and brown sugar glaze that finishes them up. Yum!! Sweet and tangy at the same time, it lightly coats the Brussels sprouts and makes you unable to simply eat a normal portion. Seriously, I made 2 pounds of them for the 4 of us and we were fighting over the last one in the bowl!!
Oh, and the toasted walnut topping is entirely optional but unless you have an allergy or find yourself sadly walnut-less, I wouldn't skip them. They're a terrific contrast to the earthy tenderness of the Brussels sprouts and sweetness of the sauce.
Who needs an entreé? Just give me a big bowl of these and a fork and I'm happy! Make 'em soon while Brussels sprouts are still in season!!
Sweet and Sour Brussels Sprouts with Toasted Walnuts
Makes 4-5 servings
Prep Time: About 30 minutes, but only about 10 are active
- 2 pounds Brussels sprouts, ends trimmed and any brown spots removed
- 2 tablespoons olive oil
- Salt and black pepper
- 2 cups low-sodium chicken broth
- 1/2 cup water
- 4 tablespoons red wine vinegar
- 2 tablespoons light brown sugar
- 1/4 cup toasted, chopped walnuts
1. Place the oil in a large deep skillet over medium heat. When very hot, add the Brussels sprouts and move them around so they're in a single layer. Sprinkle with a pinch or two of salt and cook for about 5-6 minutes, turning the sprouts as they caramelize and brown.
2. Raise the heat to medium-high and add the chicken broth, bringing to a boil and scraping up any brown bits that have stuck to the bottom of the pan. Then, cover the pan partially and lower the heat so that the liquid is at a gentle simmer. Cook for about 20 minutes or so, until most of the liquid has evaporated and the sprouts are fork-tender. Add the water, vinegar and brown sugar and turn the heat up higher, stirring. Let cook for a few minutes until the liquid thickens to a glaze, 3-4 minutes.
3. Remove from the heat, transfer sprouts to a serving bowl, season with more salt and pepper if necessary and top with walnuts. Serve immediately.
Note: Recipe adapted from Williams-Sonoma Good For You. I doubled the recipe and left out the walnut oil. It's kind of expensive and there was plenty of flavor without it.