If you’ve checked out my list of Thanksgiving- and Hanukkah-appropriate recipes, you noticed I have a soft spot for Brussels sprouts. For a kid who refused to eat vegetables (you don’t want to know how many times I was left standing alone at the dinner table while my family went about their evening because I refused to “clean” my plate), I’ve come a long way. But even for veggie lovers, Brussels sprouts can be a bitter pill to swallow. Dense little balls of pungent green, Brussels sprouts, when poorly prepared, are either tough (undercooked musty nuggets) or mush (boiled until the last hint of flavor has been annihilated).
Fortunately, for those questioning the humble Brussels sprout’s worth, try oven roasting them, or, if you’re feeling adventurous, get out a wok or favorite stir-fry pan and prepare today’s recipe for Thanksgiving and/or Hanukkah. Cameron and I made this quickly on Saturday, and it was so flavorful I chose it as my main course for lunch.
If you want to save more time, you can make the Umami Sauce today and then store it in your refrigerator until you need it tomorrow. You’ll want this to be one of the last dishes you make for your feast since it tastes particularly delicious when it’s hot off the stove.
Happy almost-Thanksgiving and almost-Hanukkah.
Stir-fried Brussels Sprouts with Umami Sauce (A True Food recipe)
Makes 4 to 6 servings
– 1 1/2 tsp expeller-pressed canola oil
– 1 1/2 lb Brussels sprouts, halved
– 2 garlic cloves, thinly sliced
– 1/3 cup Umami Sauce
– 2 tsp freshly squeezed orange juice
– 1/2 tsp freshly grated lemon zest
– 1/4 tsp salt
– 1/4 tsp freshly ground black pepper
1. Heat a wok or skillet over high heat. Add the oil. When hot, add the Brussels sprouts and garlic, and sauté for 1 minute. Add the 1/4 cup water, cover, and cook for 2 minutes, tossing to coat evenly.
2. Remove the cover, and stir in the Umami Sauce, lemon juice, zest, salt, and pepper. Continue to cook while occasionally tossing until the liquid is reduced to a thick sauce, about 7 minutes. Transfer to a plate, and serve hot.