Feb 22, 2010

Brussels Sprouts Go Kayotic

Brussels Sprouts Go Kayotic

I was bored, so I cooked. Sadly enough, I see a pattern there.

The only thing I could find in my vegetable drawer, though, were Brussels sprouts. No biggie, we all like them here. But I just wanted to do something different with them other than put them in a gratin—as good as it may taste—or turn them into roasted sprouts with balsamic vinegar.


So here I was, like the wicked witch of the west, frantically combining all kinds of ingredients until I came up with the most flavorful side dish. In fact, I liked it so much I felt compelled to share it with the world. This is me, sharing.

If you’ve ever tried my Mezgaldi and liked it, then this is where you’ll want to take your Brussels sprouts next time you make them, mark my words.

Ingredients:

1 pound Brussels sprouts
1 tsp brown sugar
1/2 a small onion
1 garlic clove
1/4 tsp cinnamon
1/4 tsp Chinese five spice
1/4 tsp hot chili powder
1/4 tsp turmeric
1/2 tsp salt
2 tbsp water
lemon juice
2 tbsp oil
mace (pinch)

Directions:

Clean up 1 pound Brussels sprouts, cut the bigger ones in half and leave the smaller ones whole.
Brussels Sprouts Go Kayotic

Finely mince half a medium onion and grate or mince one small garlic clove.
Brussels Sprouts Go Kayotic

Grab a bowl and combine the following spices: 1/4 tsp Chinese five-spice powder, a pinch of mace (or nutmeg), 1/4 tsp hot chili powder (tone it down if you’re not into spicy foods), 1/4 tsp ground cinnamon, a slightly heaping 1/4 tsp turmeric and mix it all up.
Brussels Sprouts Go Kayotic

Heat 2 tbsp oil and cook the onions, over low heat, for 5 minutes. Until soft. Add the garlic and spices and cook for another 2 minutes. It’ll smell pretty darn good in your kitchen by now.
Brussels Sprouts Go Kayotic

Add your Brussels sprouts, pour in 2 tbsp water, squeeze in some fresh lemon juice (2 tbsp or so) and add 1/2 a tsp salt. Or 1 tsp salt if you like it more salty. This isn’t even white-balance hell, the turmeric makes things really yellow.
Brussels Sprouts Go Kayotic

Pop the lid on and simmer over low-medium heat for 10 minutes. Stir occasionally.

After 10 minutes the sprouts will be tender, but with a wonderful bite to them. And that’s when it happened; I ran out of brown sugar. The horror! I used light brown sugar in stead. Add 1 or 2 tsp sugar (depending on how sweet you like it) and cook the sprouts for 2 more minutes. Check the seasoning and you’re all done.
Brussels Sprouts Go Kayotic

Oh man, you’re gonna love this.
Brussels Sprouts Go Kayotic

Kay’s Recipe Card

Click here for printable size.

Brussel’s Sprouts Go Kayotic
Ingredients
  • 1 pound Brussels sprouts
    1 tsp brown sugar
    1/2 a small onion
    1 garlic clove
    1/4 tsp cinnamon
    1/4 tsp Chinese five spice
    1/4 tsp hot chili powder
    1/4 tsp turmeric
    1/2 tsp salt
    2 tbsp water
    lemon juice
    2 tbsp oil
    mace (pinch)
Directions
  1. Clean up 1 pound Brussels sprouts, cut the bigger ones in half and leave the smaller ones whole. Finely mince half a medium onion and grate or mince one small garlic clove. Grab a bowl and combine the following spices: 1/4 tsp Chinese five-spice powder, a pinch of mace (or nutmeg), 1/4 tsp hot chili powder (tone it down if you’re not into spicy foods), 1/4 tsp ground cinnamon, a slightly heaping 1/4 tsp turmeric and mix it all up.

    Heat 2 tbsp oil and cook the onions, over low heat, for 5 minutes. Until soft. Add the garlic and spices and cook for another 2 minutes. Add your Brussels sprouts, pour in 2 tbsp water, squeeze in some fresh lemon juice (2 tbsp or so) and add 1/2 a tsp salt. Or 1 tsp salt if you like it more salty. Pop the lid on and simmer over low-medium heat for 10 minutes. Stir occasionally.

    After 10 minutes you add the sugar, check the seasoning and you’re done.
copyright © kayotickitchen.com

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    18 Comments »

    1. 1

      Looks fantastic. I love how you’ve made over this vegetable dish.

      Memoria on Feb 22, 2010 @ 9:58 am Reply
    2. 2

      Yay! I’ve been wanting a new but healthy way to cook sproutjes instead of the same old way I usually do. Will definitely be trying this soon.

      Alison on Feb 22, 2010 @ 12:13 pm Reply
    3. 3

      I’m always a bit skeptical about Brussels sprouts. I don’t seem to enjoy them so much. Your plate of food sure looks delicious though.
      Magda

      my little expat kitchen on Feb 22, 2010 @ 1:31 pm Reply
    4. 4

      Wow!!! This looks so good!!

      Susy on Feb 22, 2010 @ 2:04 pm Reply
    5. 5

      I will be trying these..I am the only one in the house that likes them so these will be a guilty pleasure!!

      sue on Feb 22, 2010 @ 2:10 pm Reply
    6. 6

      It really looks delicious. And this happens to be one vegetable I just don’t like lol. Maybe just maybe I will give this another try ;)

      Arrisje on Feb 22, 2010 @ 3:16 pm Reply
    7. 7

      Mmmm. Just had plain, boring sprouts earlier this week. We love em though so I’ll surprise the fam and do them this way. Thanks Kay!

      Teri on Feb 22, 2010 @ 3:47 pm Reply
    8. 8

      Love the idea! Love your approach to cooking. I don’t know how you do it, but somehow you always manage to turn something ordinary to extraordinary.

      Erin on Feb 22, 2010 @ 3:49 pm Reply
    9. 9

      Sprouts are great plain with butter but better when jazzed up. Nice creation thanks for the reciep

      Brad on Feb 22, 2010 @ 4:35 pm Reply
    10. 10

      Girl, we are on the level! I made your Crash Hot Orange Potatoes last night with Brussels Sprouts on the side!

      Kate on Feb 22, 2010 @ 6:49 pm Reply
    11. 11

      Now this is a fantastic way to spice up Brussels sprouts. The combination of flavors sounds so enticing.

      Cookin' Canuck on Feb 23, 2010 @ 7:53 am Reply
    12. 12

      Oh yes yes yes yes yes! Two out of the four in our family adore Brussels sprouts, an that’s good enough odds for me to make them! Thanks!

      Trish in MO on Feb 23, 2010 @ 8:54 pm Reply
    13. 13

      I am definitely going to try this. I usually roast my brussel sprouts in a little grape seed oil, maple syrup, salt and pepper. I’m ready for something new.

      Adena on Feb 24, 2010 @ 7:30 pm Reply
    14. 14

      Mmmmm! These were so good! I hardly managed to save some of them for the table. The rest was eaten directly from the pot! Thanks a lot :-)

      Heidi on Mar 10, 2010 @ 2:55 pm Reply
    15. 15

      I am one of those people who is not so fond of Brussels Sprouts but since I have a boyfriend who is, I decided to make your recipe. I thought the taste of all the spices was very good, but…. it’s still too much Brussels Sprouts! lol… I am going to try your creamy Brussels Sprouts next. But thanks anyway for this recipe as it was already a million times better then what my mum used to make!

      Simone on Oct 31, 2010 @ 12:46 pm Reply
    16. 16

      @ Simone:

      Dat heb ik met broccoli. Ik kan het eten, maar hoe ik het ook klaar maak echt lekker zal ik het nooit vinden.

      Ik vermoed dat jij de gratin een heel stuk beter te pruimen gaat vinden!

      Kay on Oct 31, 2010 @ 2:21 pm Reply
    17. 17

      I had done something similar and just looked to see if anyone else is as crazy as me. I use a little nutmeg with the cinnamon and slice the sprouts thin–i saute onions and garlic, then add the sprouts and some dissolved Splenda–or light brown sugar–as well as some raisins. I then toss and add cinnamon and nutmeg, stir it al well, cover and let it cook for 10 minutes or so. The raisins help a lot. I’ll be interested to try a different version, and look forward to trying your version. 

      John Anderson on Sep 25, 2011 @ 1:24 am Reply
    18. 18

      This recipe is goodbye to the Sixties and cooked-through-sprouts-
      by-Mother in those days. Thank you ;-) 

      Anne on Dec 1, 2013 @ 8:57 pm Reply

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