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
Nov 3, 2009

Speculaas Spice

  I’ve been harassed, solicited, stalked and followed by numerous people demanding a Speculaas spice recipe. Oh, you know who you are! Now I could either go in hiding—wait for them to get bored with me and find another Dutch blogger to badger—or I could suck it up and try to come up with something to get the angry mob off my back. Preferably before they’d break out the pitchforks and torches. I…