Lake Tahoe recipe: Spicy ginger Brussels sprouts & Sriracha
SOUTH LAKE TAHOE, Calif. — Brussels sprouts get a bad rap. Many of us grew up grossed out by these weird, little, cabbage-looking vegetables, namely because of how they were prepared (boiled and overcooked within an inch of their lives). This, understandably, ruined the idea of the dish for many.
If you were scarred by badly prepared Brussels sprouts, trust me when I say that this is one of those recipes that will change the way you think of them.
Even better, it’s a very quick recipe and makes a nice accompaniment to a wide range of dishes — like my pistachio-crusted salmon recipe or even artichoke-stuffed chicken breasts.
From start to finish this recipe takes around 15 minutes, making it perfect for weeknights. Whether you are a Brussels sprouts skeptic or convert, I hope you enjoy it.
SPICY GINGER BRUSSELS SPROUTS
Makes 4 side servings
1 pound of Brussels sprouts
2 tablespoons garlic, peeled and diced
2 tablespoons ginger, peeled and diced
1 tablespoon olive oil
2 tablespoons soy sauce
1 tablespoon Sriracha
Salt and pepper to taste
Trim the Brussels sprouts by cutting off the tip of the stalk and peeling off the outer leaves, then cut each one in half. Heat olive oil in a large skillet over medium heat.
Add Brussels sprouts to the skillet and cook without stirring, 5-7 minutes, until the bottoms turn golden brown. Stir to turn sprouts over, and cook another 5 minutes without stirring.
Once fork tender add in the garlic, ginger and soy sauce; toss to coat. Cook for 2 more minutes, to soften the garlic and ginger. Taste for seasoning, add salt and pepper if needed. Remove from heat and toss with Sriracha. Serve warm and enjoy!
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.
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