I’m the only one in the family who loves Brussels sprouts but my enthusiasm can be enough for four people. They might say that there are only few things in life you are not able to conceal and cooking cabbage (Brussels sprouts) is one of them, I just love this vegetable and can’t get bored of it. Being kind to the others I cook it when I’m alone at home.
Usually I eat it baked as a gratin and that was my plan for today as well but I’ve found a very interesting recipe I wanted to try. Sort of. Of course I did not have everything to re-create the original recipe but kept the basic idea.
1 portion, 3 pots
Time needed: 18 minutes prep, 15 minutes cooking
- 0.5 kg Brussels sprouts
- 1 chili (chopped)
- 1 tablespoon honey
- 2 cloves of garlic (grated)
- small piece of ginger (grated)
- 1 tablespoon Worcester sauce
- juice of a half lime
- pine nuts and/or sesame
Preheat oven to 220 degrees C. Wash thoroughly and clean the green buds (but keep the external leaves they will be great in your leftover vegetable broth). Cut the bulbs into half, place them onto a baking pan, sprinkle with oil and cover with a baking sheet that fits. (Using pan and a sheet you wont need any tin foil.) Bake it for 15 minutes, until tender and a little bit golden.
Make the dressing: grate garlic and ginger, chop chili and mix all the ingredients. Once the vegetable is ready stir them into the sauce. I forgot the pine nuts…