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Glazed Brussels Sprouts

March 2, 2009


I’ve never understood the stigma that was associated with brussels sprouts; often, whenever these vegetables are mentioned, it is met with groans and expressions of horror. Apparently they can taste quite bitter when boiled to a mush in water, but boiling vegetables is never the best method to cook them, in my opinion. This recipe is simple and tastes very different from the acrid, sulfuric sprouts that come from boiling them to death.

  • 7-8 brussels sprouts per person (as a side dish)
  • salt & pepper
  • olive oil
  • 2 tbsp oyster sauce
  • 1 tsp cornstarch mixed with 1 tbsp water

Preheat the oven to 200C while you wash and chop the brussels sprouts into quarters (cut off the hard stem and pull off yellow leaves first). Toss them in some olive oil and season with salt and pepper to your taste, then put it in the oven for about 15 minutes, shaking the pan halfway.

Alternatively, instead of roasting them, you can blanch them for a few minutes.

Heat up a pan on the stove and when it’s hot, add the sprouts. You don’t need to add oil to the pan unless it appears to be sticking badly. Sautee them for a few minutes, then add the oyster sauce and stir to coat. You can thin it out with water if you want, but I just tip the cornstarch + water mixture to thicken it up a bit (even though oyster sauce is quite thick in itself). Once the sprouts look glossy and thoroughly coated in the sticky sauce, it’s done.

The smell is irresistible.

One Comment leave one →
  1. Gabo permalink
    March 3, 2009 2:55 am

    I have GOT to try this, but using Vegetarian Oyster Sauce of course (I always wanted to get a bottle whenever I drop by Chinatown).

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