Gingered Brussels Sprouts

justcallmetoni's Note:

A recent recipe request looking for dishes for 1 or 2 reminded me of an old cookbook dedicated to that topic. Though I have not made this in a while, it was one of my favorite sides. Posting it here so it doesn't get lost and to share it with others. The flavors in this side work quite nicely with a simple roasted or grilled meat or fish.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 10 ounces Brussels sprouts (fresh or frozen)
• 1 cup water or 1 cup fat free broth
• 1 tablespoon low sodium soy sauce
• 2 teaspoons minced fresh ginger
• 2 minced garlic cloves
• 1/2-1 teaspoon Splenda granular or 1/2-1 teaspoon sugar
• 1/8 teaspoon red pepper flakes

Directions:

1. If you are using fresh brussels sprouts, trim off bottoms and remove any loose or discolored outer leaves. Rinse in warm water and drain.
2. In a heavy saucepan, combine everything save the sprouts and bring to a boil over medium-high heat. Reduce heat and let the liquid simmer for 2-3 minutes. Add sprouts, cover and cook until the vegetables are crisp-tender. For fresh sprouts, cooking time is about 10 minutes. For frozen, it will be a minute or so less.

Reviews

[TeresaS]

I loved the flavor of this dish. I used fresh and cooked them for 15 minutes and they still were a bit on the raw side. Next time I will steam the sprouts in a steamer basket using the sauce as the liquid. Adding the sprouts to the liquid the last few minutes of cooking. Thanks for posting. Made for Spring PAC 2009. :)

[Maito]

We really enjoyed these! I love brussel sprouts, but have never had them with these flavors. I was really glad I tried the combo -- it was a nice change. I used fresh brussel sprouts and skipped the sugar. I steamed these in the microwave for about 6 minutes, so I used a lot less broth. Yummy!

[Bergy]

Brilliant combination of flavors - we really enjoyed this recipe, Make sure that you do not overcook the sprouts. Thanks toni will definately make these again 5 April08 Made them again and enjoyed them just as much