Brussels Sprouts Recipe

Brussels Sprouts Recipe made easy with Homemade Sweet And Sour Sauce. (Recipe Below)


They are a super healthy vegetable often overlooked because of their sometimes bitter taste.

Cooking with these instructions transforms them into a delightful, tasty with no bitterness, healthy side dish for your serving and dining pleasure.

Brussels Sprouts Recipe

• 1 lb. fresh whole Brussels Sprouts (can use frozen)
  
  
• water
  
  
• 1/2 teaspoon salt
  
  
• 1/2 stick butter  (4 oz.)
  
  
• 1/2 cup Cream Sherry
  
  
• 1/2 cup Homemade Sweet And Sour Sauce
  
  
• 1 cup dry Orzo pasta (or rice), cooked according to pkg. directions
  
  

Wash and remove dark spots on veggies, if any.

Cut off the stem ends.


Pour water into medium sauce pan and bring to boil on medium heat.

Stir in salt.

Add vegetables and simmer for 5-10 minutes until slightly tender when probed with a fork.

The amount of time needed to simmer will vary because of their various sizes of brussels sprouts.


Remove from heat.

Drain.

Melt butter in a medium saucepan.

Add brussels sprouts and stir until lightly browned and very tender.

Stir in Cream Sherry.

Stir well to coat vegetables.

Stir in Homemade Sweet And Sour Sauce.


Heat thoroughly.

Spoon Brussels Sprouts over cooked hot pasta or rice in a serving dish.

Drizzle additional sauce over the top according to your preference.

Serve with side of Sauteed Mushrooms for a scrumptious, gourmet meal.

Homemade Sweet And Sour Sauce

• 1 cup pineapple juice
  
  
• 2 teaspoons cornstarch
  
  
• 1 cup light corn syrup
  
  
• 1/4 cup apple cider vinegar
  
  
• 1/4 cup sweet pickle juice
  
  
• 1 teaspoon vegetable oil
  
  
• 1 teaspoon minced red bell pepper
  
  
• 1 teaspoon minced green bell pepper
  
  
• 1/2 teaspoon soy sauce
  
  
• 1/2 teaspoon garlic powder
  
  
• 1/4 teaspoon ginger powder
  
  

Place pineapple juice in saucepan.

Add corn starch and stir until smooth.

Stir in remaining ingredients.

Turn on medium heat and stir mixture until it comes to a boil and thickened to your preference. 

Remove from heat.

Use amount needed as per above recipe.

Store remaining cooled sauce in a covered jar in the refrigerator for another recipe if preferred.          

Brussels Spouts
Topped With Cheese Sauce

• 4 cups Brussels Sprouts
  
  
• 1 teaspoon salt 
  
  

• water to cook vegetables 
  
  
• Homemade Cheddar Cheese Sauce (recipe below)

Add Brussels Sprouts, salt and enough water cover vegetables in a medium size saucepan.

Cook same as the first recipe at top of page.

Drain off water.

While Brussels Sprouts are simmering, make the easy Homemade Cheddar Cheese Sauce.

Homemade Cheddar 
Cheese Sauce

• 2 cups shredded Cheddar Cheese
  
  
• 1/3 cup whole milk
  

Add shredded Cheddar Cheese in top of double boiler over hot water and slowly stir in the milk.

When all the cheese has melted you can either pour the sauce over the boiled Brussels Sprout or spoon it over individual servings.

Brussels Sprouts Menu

Brussels Sprouts pair with almost all other foods as cabbage does.


Here are some serving suggestion that especially pair with this yummy, gourmet dish.

Charcoal grilled beef steaks

Crisp Smoked Bacon Slices

Sliced Baked Ham

Stuffed Pork Tenderloin

Roasted Chicken

Buttered baked sweet potato.

Candied Yams

Cranberry Jello Salad

Egg Custard Pie

To your fine dining!

Brussels Sprouts
History In America

Cabbage is the oldest variety of vegetables in America. 

Brussels Sprouts look like miniature cabbages and taste similar to them.

Several of the mini sprouts grow around a stalk, unlike a cabbage.

Even though Brussels Sprouts have been eaten for thousands of years, they were first planted in America by our third President, Thomas Jefferson in 1812.

Back then the Brussels Sprouts were just cooked in boiling, salted water and served with melted butter poured over them.

Related Pages

Cabbage Rolls Recipe

Sauteed Vegetable Medley Recipe

Easy Vegetable Recipes

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