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 Quick & Savory Brussels Sprouts My love affair with Brussels sprouts remains unabated. I swear, anyone who had that grey, stinky mash known as boiled Brussels sprouts and is rightfully turned off just never had them prepared well because at their best, they can be amazing. Here is a simple and quick side dish that is perfect for the season featuring tender sprouts that are loaded with umami flavor and contrasted with crunchy, buttery hazelnuts. Enjoy! If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Quick & Savory Brussels Sprouts 1 tablespoon olive oil, divided 2 cups shallots, diced 14 ounces Brussels sprouts, thinly slivered 1 tablespoon minced garlic 2 tablespoons low-sodium tamari or soy sauce 1 - 2 teaspoons pure maple syrup ˝ cup hazelnuts, toasted and roughly chopped 1 tablespoon fresh rosemary 1 tablespoon apple cider vinegar Salt and pepper to taste Heat a half tablespoon of the olive oil in a large skillet over medium heat for a minute. Add the diced shallots and sauté, stirring often, for eight minutes. Add the Brussels sprouts, garlic, tamari and maple syrup, stirring often for another five to six minutes, until the sprouts are wilted. Add the hazelnuts and rosemary to the skillet and stir for another minute; turn off the heat and add the apple cider vinegar. Season to taste with salt and pepper. © 2013-2019, Vegan Street |
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