The weather these days has been dark and cold and weary and so today I bring you an antidote in the form of a vegetable, green and warm and bright. I have been making brussels sprouts all sorts of ways this winter and this way – shredded, sautéed and caramelized – is absolutely delicious.
In order to make it a meal, I served mine warm over a big bowl of brown rice. The brown sugar that coats the brussels sprouts gives the rice a touch of sweetness, as do the raisins. The walnuts are grounding, as is the hearty flavor of the brussels sprouts themselves.
Eating this not only tastes good, it feels good. And it certainly adds a brightness to the dark, cold days of winter.
caramelized brussels sprouts over rice
yield: 2 as a main dish, 4 as a side
recipe notes: The caramelized brussels sprouts alone are a fantastic side dish. I absolutely love this dish warm but have eaten it for lunch, cold, on a number of occasions and am always delightfully satisfied. The following are the amounts I used when making this for just me, halving the original recipe. If you’ve got more to feed, double or triple as necessary.
7-8 large brussels sprouts, halved lengthwise then cut into feathery slivers
1/2 Tbsp olive oil
pinch kosher salt
1 Tbsp brown sugar
2 Tbsp roasted pecans, toasted
2 Tbsp raisins
2 cups cooked brown rice, warm
1. Heat the olive oil over medium high heat in a large skillet. Add the brussels sprouts and sauté for 4-5 minutes, until bright green and tender.
2. Turn off the skillet, add the sea salt and brown sugar and toss together.
3. Serve over warm brown rice.
source: eat live run