Sautéed Brussels Sprouts with Coriander and Spicy Chili Sauce

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Sauteed Brussels Sprouts with Coriander and Spicy Chili Sauce-1750.jpg

I love Brussel Sprouts!  This recipe has minimal prep and is quick to prepare. By peeling back the leaves you come out with a bright and tasty dish. I enjoy this version with the sweetness from the Brussels combined with the spiciness of the chili glaze, and the floral notes from the coriander make this dish sing. I like to pair this with roasted fish or on top of coconut rice. 

INGREDIENTS 

  • 3 T Coconut Oil

  • 2-3 LBS Brussel Sprouts

  • 3-5 Cloves Garlic, shaved or roughly chopped

  • 1/2 cup Water/ Stock

  • 1 T Crushed Coriander

  • Salt 

Spicy Chili Sauce

  • 1/4 cup Sambal Oelek Chili Paste

  • 1/4 cup Honey

  • 1 T Rice Wine Vinegar or Lime Juice

  • 1 T Soy Sauce 

  • Dash of Fish Sauce 

PREPARATION

  • Combine all ingredients for chili sauce in a small mixing bowl and whisk until incorporated. Set aside.

  • Prep Brussels sprouts by cutting in half and peeling back the leaves. Separate hearts from leaves.

  • In a large pan begin to warm over medium-high heat. Add coconut oil.

  • Add Brussels sprout hearts first to brown for 3-5 minutes. Add garlic and cook for another minute until lightly brown, stirring regularly.

  • Add Brussels leaves and stock to saute pan. Cook until leaves are tender, about 2- 4 minutes.

  • Transfer to a serving dish and garnish with chili glaze and crushed coriander.

Makes 4 Servings