Tender Sweet and Sour Brussels Sprouts
Tender Sweet and Sour Brussels Sprouts. Pre-cooked, then roasted, tossed in sweet-and-sour sauce and topped with roasted pepitas. Perfect for a side dish or light vegetarian (vegan) meal.
Hi everyone! How’s your Sunday going? Getting a little stressed out with holiday plans and holiday shopping? I sure am!
I’m also in a mood to eat healthier before Christmas, that’s why today I made these tender sweet and sour brussels sprouts. I know that you either love brussels sprouts or hate them, but I’m trying to do my best and experiment with as many different recipes as possible, to find out what the best and easiest way to prepare them is.
Since I enjoy cooking and eating these mini cabbages, I often roast them, eat them raw in a salad or precook (blanch) them and lightly roast them.
Stems can be really tough, even if you roast brussels sprouts and this is something my husband hates. In order to tenderize them, but not over cook or make them mushy, I like to blanch brussels sprouts and then roast them in the oven just a little, until golden.
That’s exactly what I did with these tender sweet and sour brussels sprouts. After roasting them, I tossed them in a very simple and flavorful sauce. The sauce creates a sweet and sour counter balance with a slight tint of spiciness. If for some reason you are not satisfied with the flavors in this sauce, you can totally prepare brussels sprouts the way I did and then toss them in your favorite sauce. Italian salad dressing or reduced balsamic vinegar drizzle work great.
Toppings like cooked and crumbled bacon, shredded parmesan cheese or bread crumbs make a fantastic addition to this dish. I added some unsalted roasted pepitas for an even healthier crunch.
Blanching is a process, where vegetables (or fruits) are plunged into a boiling water for a short interval of time and then plunged into iced water to stop the cooking process. It is a popular method to soften brussels sprouts, it does remove a little bit of the flavor, but they still retain their green color. I always roast sprouts after blanching them, just to add extra texture and flavor. Then I add some sauce, in this case a sweet and sour one.
These sweet and sour brussels sprouts could make a nice side dish for your holiday menu. They take around 40 minutes to make and could be stored in the fridge with or without the sauce on, in air-tight contained for up to 3 days.
I hope you enjoy the recipe!
Have a great rest of the weekend! I promise this is my last brussels sprouts recipe for this year (for those of you, who are getting bored).
Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes (link in the sidebar).
More Brussels Sprouts Recipes:
Brussels Sprouts Salad With Cranberry Vinaigrette:
Tender Sweet and Sour Brussels Sprouts
- Brussels Sprouts:
- 2 lb brussels sprouts — , washed, trimmed and cut lengthwise
- 4 tbsp olive oil divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- Sweet and Sour Sauce:
- 1/4 cup red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 tsp rosemary
- 1/4 tsp red pepper flakes
- 2 tbsp unsalted roasted pumpkin seeds — (pepitas)
Bring a pot of salted water to a boil. Add brussels sprouts, cook for 3-4 minutes.
Fill a large bowl with cold water and add 2 cups ice cubes. Drain brussels sprouts and transfer to the bowl. Let them cool for 2 minutes. Drain water.
Preheat oven to 375 F. Line a baking sheet with parchment paper (or aluminum foil). Season brussels sprouts with salt and pepper and drizzle 2 tbsp olive oil.
Roast for 20-25 minutes, tossing halfway through, until sprouts start to brown.
Prepare sauce by whisking 2 tbsp olive oil, 1/4 cup red wine vinegar, 2 tbsp maple syrup, 1 tbsp fish sauce, 1 tbsp soy sauce and hot pepper flakes.
Transfer brussels sprouts to a bowl, toss in sauce and top with pepitas.
Nutrition InformationCalories: 189, Fat: 11g, Saturated Fat: 1g, Sodium: 637mg, Potassium: 645mg, Carbohydrates: 18g, Fiber: 6g, Sugar: 7g, Protein: 6g, Vitamin A: 1165%, Vitamin C: 128.5%, Calcium: 71%, Iron: 2.6%
Brussels sprouts are one of my favorites. I usually just roast them with olive oil and season with salt and pepper. I will try your sweet and sour sauce next time. Sounds pretty good!
Hey Shinee, thanks for stopping by! I love brussels sprouts, too! I really hope you enjoy this recipe!
These look amazing! I love Brussels sprouts so this is right up my alley!
I’m glad you like them Kelley!
I’m loving your brussel sprout recipes, Mira! I’m definitely in the mood to eat healthier too, so this looks like the perfect dish to make. I love the sweet and sour flavor! Definitely kicks these veggies up a notch. And the pepita topping sounds delicious, too. Pinned!
I’m glad you like these Gayle! And it feels good I’m not the only one trying to eat healthier before, not after the holidays! Thanks for the pin!
I love how you’ve cooked these! Just the right texture and flavor to make my heart sing.
I’m so glad you like them Maureen!
I love the idea of the sweet and sour, great idea.
I’m not a giant brussels sprouts fan, but I do enjoy them roasted. The sauce you put on them looks terrific, and I love the addition of pepitas! These look great!
Whoa! This is like seriously out of the box – I love it! I generally roast brussel sprouts with just a little olive oil, salt, and pepper; but adding a sweet and sour component sounds amazing! I can’t wait to try this!
Hey Kathleen, let me know if you try it ! I hope you like it 🙂
Now I’m feeling like to rush out of my office and buy a big batch of brussels sprouts to cook tonight! Wow, the sauce sounds amazing! Although I like the brussels sprouts being roasted, but the boiled ones just sound so delicious! Pinned and saved! 🙂
I hope you like them Maggie!
Brussels Sprouts! These look so vibrant and delicious. I must conquer my brussels sprouts fear and make some! 🙂
I hope you like them if you try 🙂
Hi Mira, I am the worst offender with leaving the stems on the sprouts! My husband complains about that too. And I always seem to roast them so I can appreciate how you spice them up. I love the idea of adding bacon and Parm cheese as a topping!
I’m glad you like them Laura!
I’ve yet to meet a brussels sprout I didn’t love! That sweet and sour sauce sounds heavenly!
I’m glad you like these Joanne!
I’ve never tried Brussels sprouts sweet and sour…I love the idea of that! And the crunch of the pepitas is perfect!
I absolutely adore sprouts. That sprout salad sounds really good too – I am going to make that over Christmas 🙂
Healthy and yum, need to try these!!
I hope you like them Manali!
I am loving all your brussels sprouts recipes! These sweet and sour ones sound so flavorful and absolutely delicious! I am a sucker for roasted brussels sprouts and seriously need to go pick some more up so I can make this.
I’m glad you like these Kelly!
I love brussels sprouts.. think these would make a great accompaniment with dinner tonight. I also love that you made your own sweet and sour sauce, great recipe!
I hope you enjoy them Thalia!
I’m a huge brussels fan. Any recipe I see with brussels sprouts I pin. And sweet and sour sounds like a wonderful idea! Pinned, duh
Thanks for pinning Sarah!
I love Brussels Sprouts and this looks like a great way to make them!!
I must be going mad, I’m positive I commented on this, saying that it’s a great classic recipe!! Well there you go, I’ve said it again! Thanks Mira for sharing an essential recipe for the holiday season!!
Glad you like these Nagi! (Might be Aksimet, sometimes it doesn’t display some comments). 🙂
Definitely stressed up in here!! Gah holidays! These brussels sprouts look and sound delicious! A totally different take on them than I have seen!
I love brussels sprouts, Lyubomira. This recipe is so appetizing!