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Just a perfect, pretty little cabbage. Drenched in garlic and salt and pepper. Blanched to green perfection and then sautéed to a delightful balance of tender and crisp.
Brussels Sprouts with Chutney Balsamic Glaze
165kcal
Ingredients
- 1 lb Brussels Sprouts
- 2 cloves garlic
- 1 splash soy sauce -low sodium
- 1 splash balsamic vinegar
- salt and pepper to taste
- 1 tbsp olive oil
- 2 heaping tbsp Chutney I use Stonewall Kitchen Old Farmhouse Chutney
- 1/4 cup water
- 1 tbsp kosher salt
Equipment
- 1 Strainer
- 1 1 small bowl
Method
- Bring pot of water to a boil Salt generously1 tbsp kosher salt
- Rinse Brussels sprouts. Leave intact for now.1 lb Brussels Sprouts
- Blanche Brussels sprouts for 2 minutes. They should turn a rich green color
- Mince garlic and toss into a small bowl
- Drain Brussels sprouts and rinse in very cold water to stop cooking
- Carefully cut of stems and slice in half
- In a small bowl, mix chutney, balsamic vinegar and soy sauce. Whisk until combined1 splash soy sauce -low sodium, 1 splash balsamic vinegar, 2 heaping tbsp Chutney
- Heat skillet and add a generous glug of olive oil. Add garlic. Stir frequently to avoid burning. Cook about 1 minute. Add Brussels sprouts. Season to taste with freshly ground salt and pepper, if desired. Cook for 5-7 minutes on high heat tossing frequently. Add water as needed.2 cloves garlic, salt and pepper to taste, 1 tbsp olive oil
- When you can pierce easily with a fork, add the chutney mixture and toss
- Add some water to combine (gently swirling pan above the heat is the easiest way) and cook about 1 to 2 minutes. The texture should still have some crunch to it.1/4 cup water
Nutrition
Serving8ozCalories165kcalCarbohydrates21gProtein8gFat8gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat5gSodium3580mgPotassium897mgFiber9gSugar5gVitamin A1734IUVitamin C194mgCalcium104mgIron3mg
