Gingered Brussels Sprouts

Submitted by justcallmetoni

"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."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 2

ingredients

• 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

 

[Sarah_Jayne]

I am pretty much the only person I know that likes brussel sprouts and I think that is because most people have never had them any other way than boiled to within an inch of their lives. So, this is a really good way to show people that sprouts don't have to be mushy and boring. I used chicken stock as I had some open from last night's meal and splenda and it was a nice tangy sauce. I served these with simply steamed fish and then drizzled the sauce left in the pan over the fish and that worked great. Made for PAC spring 2008.

 

[Redsie]

This as a nice side dish with chicken! Didn't add any Splenda and loved the kick of the red pepper flakes!! Thanks toni! :)