Brussels Sprouts Done Right—Finally! You’ll Never Go Back

honey

🥗Healthier: maple syrup

💰Cheaper: agave nectar

Maple syrup provides a similar sweetness with less processing.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

Cut off the nub at the end of each brussels sprout, being careful not to cut too far down to avoid losing leaves.

Slice each brussels sprout in half lengthwise.

Season the cut brussels sprouts with kosher salt and cracked black pepper.

Heat a sauté pan over medium heat and add 2 Tbsp of unsalted butter and 2 Tbsp of extra virgin olive oil until melted.

Add the brussels sprouts to the pan, ensuring they are not overcrowded to allow for proper cooking.

Turn the heat down to medium-low and let the brussels sprouts cook, allowing them to caramelize.

Add about 1/4 cup of chicken stock to the pan to keep the sprouts moist as they cook.

In a separate bowl, combine 1 Tbsp of teriyaki sauce, 2 Tbsp of balsamic glaze, 1 Tbsp of honey, 1 Tbsp of Dijon mustard, 1 tsp of garlic paste (or 2 cloves of garlic), 1 tsp of lemon juice, and 1 tsp of anchovy paste. Mix well to create the marinade.

Once the brussels sprouts are nicely caramelized, pour the marinade over them and mix to coat evenly.

Let the brussels sprouts continue to cook with the marinade for a few more minutes.

At the end, shred fresh parmesan cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens