Brussels Sprouts with Sweet Sour Sauce

Brussels Sprouts with Sweet Sour Sauce can be a delightful, colorful side dish to holiday roasts, or can stand alone as an all-vegetable entree. Simply saute the brussels sprouts in oil and butter till soft. When cooked, pour the tangy Asian-flavored sweet-sour sauce over the tiny, bite-sized orbs, and combine till the thick, red-colored sauce coats the vegetables. This is a recipe on The Quirino Kitchen by Elizabeth Ann Quirino.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: American, Asian

Keyword: Brussels Sprouts with Sweet Sour Sauce

Servings: people

Calories: 154kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Large Skillet: 12-inches diameter
Small saucepan

Ingredients

3 cups Brussels Sprouts, buds and stalks trimmed, each cut in half
2 Tablespoons vegetable oil
1 Tablespoon butter
2 cloves garlic, minced
1 whole medium-sized onion, sliced
2 stalks scallion whites, chopped
1 whole medium-sized red bell pepper, sliced in strips, seeded
1 whole medium-sized carrot, peeled, julienned
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

For the Sweet Sour Sauce:

1 Tablespoon vegetable oil
1 clove garlic, minced
2 Tablespoons tomato catsup
1/2 cup white distilled vinegar
2 Tablespoons sugar
1 ½ cups water
2 Tablespoons cornstarch
¼ cup water, to dilute cornstarch
1 pinch salt
2 stalks scallion greens, chopped, for garnish

For serving:

steamed rice

Instructions

Rinse the brussels sprouts well in running water, making sure to remove any dirt. Trim off the buds and tough stalks at the bottom. Slice each brussels sprouts in half. Set aside.
In a large skillet, over medium high heat, pour the oil. Add the butter.
Saute the garlic, onions, scallion whites, and red bell peppers for about 2 minutes till soft and fragrant.
Add the carrots and the brussels sprouts.
Season with salt and pepper. Cover and let the brussels sprouts cook for about 8 to 10 minutes.
While the brussels sprouts are cooking, make the Sweet Sour Sauce.

To Cook the Sweet Sour Sauce:

In a small saucepan, over medium heat, pour the tablespoon of oil. Saute the garlic for 1 to 2 minutes.
Pour the tomato catsup. When catsup starts to sizzle, pour the vinegar and add the sugar. Stir quickly to blend ingredients.
Pour the water. Cover and let the sauce simmer.
In a small bowl, combine the cornstarch and 1/4 cup water to make a slurry. Mix well till smooth and there are no lumps.
When the sweet-sour sauce in the saucepan starts to boil, pour the cornstarch slurry, stirring the mixture continuously.
The sauce will start to thicken in about 1 to 2 minutes. Season with salt.
Remove the sauce from the stovetop.

To assemble the Brussels Sprouts with Sweet Sour Sauce:

In the large skillet, when the vegetables are soft and cooked, pour the sweet-sour sauce.
Gently combine ingredients till the thick sauce coats the vegetables.
Garnish with chopped scallion greens. Serve warm with steamed rice.

Nutrition