Like the ancient Spice Route, Spice Route Brussels Sprouts incorporates spices and seasonings from many places around the world including Indonesia, Syria, Spain and the USA too. These flavor elements blend together to become a colorful and delicious dish and give you a brand-new appreciation for this often-overlooked vegetable. Spice Route Brussels Sprouts is great with grilled beef, pork and poultry or our favorite, on the side with our Bacon Cheese Stuffed Meatloaf!
Prep Time: 10 minutes, Total Time: 35 to 40 minutes Serves: 4
Ingredients:
- 1 lb Brussels Sprouts
- 1 ½ Tb very thinly sliced fresh Garlic
- 4 Tb Cooking Oil (Olive/Canola Oil blend recommended)
- 1 Tb Water
- 1 tsp Hot Smoked Paprika
- 1 tsp Aleppo Pepper flakes
- 2 tsp Sambal Oelek or Chili Garlic Sauce
- ¾ cup Ketchup
Preparation:
- Trim the bottom ends and any wilting outer leaves from the brussels sprouts. Rinse under cold running water and shake dry. If any of the brussels sprouts are larger the 1-inch in diameter, cut them in half.
- Heat 2 tablespoons of the cooking oil in a wok or a deep-sided frying pan.
- Add a third of the sliced garlic to the hot oil over a medium-high heat and sauté for 1 minute.
- Add the brussels sprouts and the water to the wok; stir, cover and cook until the brussels sprouts soften and can be pierced easily with a fork.
- Remove the brussels sprouts and garlic from the wok to a bowl.
- Return the wok to the heat, add the remaining two-thirds of the sliced garlic to the wok and sauté uncovered for 1 minute.
- Add the hot smoked paprika and Aleppo pepper flakes to the wok, stir and sauté uncovered for 1 minute to allow the spices to bloom.
- Add the sambal oelek to the wok, stir and sauté uncovered for 1 minute.
- Add the ketchup to the wok, stir to mix with the other seasonings and sauté uncovered until the now-seasoned ketchup “pinches up” a bit.
- Return the sautéed brussels sprouts and garlic to the wok, stir to coat with the sauce, cover and cook for 2 minutes.
- Serve immediately.
