Sweet and Sour Brussels Sprouts
Your favorite takeout meal gets a healthy makeover in this Sweet and Sour Brussels Sprouts recipe. It comes together faster than you can order takeout, too! Makes 3 to 4 servings
Ingredients
- 1 pound brussels sprouts trimmed and cut in half
- ½ cup pineapple juice (from the can of diced pineapple)
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger
- 2 tablespoons tamari
- 2 tablespoons agave or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon tomato paste
- ½ teaspoon red pepper flakes
- 1 teaspoon neutral oil
- ½ cup diced sweet onion (about half an onion)
- pinch of sea salt
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 ½ cups diced pineapple (1 14-ounce can)
- 2 scallions, sliced
- 4 cups cooked brown rice for serving
Instructions
- To blanch the Brussels sprouts, bring a large pot of water to a boil, and have a large bowl of ice water ready. Cook the sprouts in the boiling water for 5 minutes. Remove them from pot with a slotted spoon and place them in the ice water to keep them from cooking. After a few minutes, remove them from the ice water and blot them dry.
- Whisk together the pineapple juice, garlic, ginger, tamari, agave, rice vinegar, cornstarch, tomato paste, and red pepper flakes. Set aside.
- Heat the oil in large pan over medium-high heat. Add the onion and a pinch of sea salt. Cook, stirring frequently, for about 5 minutes or until the onion starts to become translucent and fragrant.
- Add the red and green bell pepper, pineapple, and brussels sprouts to the pan. Cook until the peppers have softened, about 10 more minutes, stirring frequently.
- Add the sauce to the pan. Gently stir to combine. Cook for about 5 more minutes, until the sauce thickens and is heated throughout. Remove from the heat.
- Top with sliced scallions. Serve hot with brown rice.