Make it now. Make it taste good. And make it nutritious too. These are the demands of busy families. The timeline of cooking shifts when children are present, especially the littlest ones who demand our constant attention. Long hours spent in the deliberation and preparation of food suddenly give way to “what can I make in less than half an hour?” Such has been our lives recently, and in honor of my own little sprout, I’m writing about the Brussels sprout, a diminutive little cabbage that revels in big flavors.
I developed this dish some years ago by throwing together a few ingredients and over the years, it has become a family standard. It is a quick vegetable side dish, requiring relatively little effort and only a few ingredients.
Brussels Sprouts in Peanut Sauce
1 teaspoon sesame oil
1-2 tablespoons canola oil
1 lb Brussels sprouts. Pick the smaller ones; they should be bright green and firm to the touch, not soft or mushy. Wash and trim the ends.
Approximately 2 tablespoons soy sauce or tamari. A note about soy sauce: The sodium content tends to vary depending on brand. I generally use tamari, which has a different sodium content than soy.
1 tablespoon good quality peanut butter
¼ tsp dried chili flakes
½ tsp sugar
Salt to taste only if needed
Heat oil in sauté pan. Add Brussels sprouts and tamari. Sauté, covered, for 5 minutes, until sprouts are tender. Add peanut butter, a tablespoon or two of water if needed, chili flakes, sugar and salt to taste. Stir well to incorporate and cook until the sprouts are tender, a total of 10 minutes.