Once much maligned, Brussels sprouts seem to be on trend in bars and restaurants served as an appy. And everyone seems to be cooking them on Instagram. Being a Brussels sprouts fan since I was a little girl, I don’t object to this. Browned Butter Soy Marmalade Brussels Sprouts: serve them as a side dish over the holidays, alongside a roasted chicken or with a seared steak. It doesn’t matter really, you can’t go wrong. Don’t skip taking the five minutes it takes to create the nutty browned butter. It’s my favorite part and the browned butter marries so beautifully with the salty soy and sticky marmalade. Feel free to use a sugar-free marmalade if you’re staying clear of sugar. It works just as well as the regular stuff.Jump to Recipe
These were the Brussels sprouts we took from our garden just recently and also the ones I cooked for this recipe. I think they’re one of the coolest looking vegetables growing on their little Brussels sprouts trees. My hubby took these pics from our garden. Sprouts, carrots and the jalapenos were the only things left in the garden this late in the season. Now after the heavy frosts there’s nothing left.
While I’m certainly not claiming this to be a particularly healthful dish, I do just want to touch on the virtues of Brussels sprouts such as their high fiber content which helps supports gut health and regularity; they contain vitamin C which aids in iron absorption, tissue repair and strengthens the immune system; they’re high in vitamin K which is important for blood clotting and along with many other properties these little chaps may also help inflammation – inflammation can cause heart disease, diabetes, high blood pressure and cancer. So consuming Brussels sprouts as part of a varied, nutrient-dense diet is a good idea. If they’re occasionally covered in a delectable browned butter mixture – even better. Until next time, toodles, Lovoni xo
Here’s another Brussels sprouts recipe you’ll love: Roasted Blue Cheese Balsamic Brussels Sprouts.
BROWNED BUTTER SOY MARMALADE BRUSSELS SPROUTS
- 2 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- A good pinch of sea salt & freshly ground pepper
- 1/3 cup butter
- 1/4 cup marmalade sugar-free or regular
- 2 tablespoons soy sauce I use Kikkoman because it has the best flavor
- 1/2 teaspoon crushed red pepper chili flakes
- Toasted sesame seeds, optional
- Place a baking sheet in a cold oven and heat the oven to 450°F (225°C).
- Toss Brussels sprouts in a large bowl or on the hot baking sheet. Sprinkle with salt and pepper. Arrange Brussels sprouts cut side down on the baking sheet, taking care not to burn yourself. Cook on the bottom rack in the oven for 7 to 8 minutes until lightly browned on the cut side and are tender-crisp and bright green.
- While Brussels sprouts are cooking, in a medium saucepan, melt butter over medium-low heat until it’s bubbling. Continue to let bubble for about 5 minutes or until the butter starts to turn golden brown and smells nutty.
- Remove from the heat. Add marmalade, soy sauce and red pepper. Once the Brussels sprouts are cooked, drizzle them with the butter mixture and toss to coat them. Tumble them into a serving bowl. Sprinkle with sesame seeds if you like, they’re a nice addition but are just as good without. Serves 6 to 8.