I had tried Brussels sprouts from time to time and I was always intrigued by the possibilities. Sometimes the way they were prepared, I did not like them at all. Other times, they were OK but nothing that made me want them more often. I tried to cook them at home a few times with very little success. One day while looking through some information I have, I found something that sparked the creative juices. I had never considered the combinations of flavors that was proposed. I though about it, and after some deliberation I decided to experiment.
The first attempt was definitely an improvement on what I had experienced with Brussels Sprouts. However, it still wasn’t quite what I was looking for. After a couple of more attempts, I arrived at the recipe presented here.
Why a Recipe for Brussels Sprouts?
The reason I was looking at recipes for Brussels sprouts was because my husband had started a plant based diet due to health reasons. Therefore, I was looking for other foods to provide good nutrition and flavor. I knew they were considered a super food and a great source of nutrients, fiber, and providing other positives. Thus, I wanted a tasty way to serve them.
I cook them salt free because of a choice to support health needs. You can choose to use salt if you like.
Brussels Sprouts My Way
Here is the recipe I arrived at, after several somewhat successful attempts. I now use this as the base recipe when I cook them. I prefer measuring by eye with some of the ingredients. Some of them I measure as stated and others are to taste. Feeling the desire for a little more of an ingredient I add it. Accordingly, when I am not feeling the ingredient I will add less.
Brussels Sprout Stir Fry with Pine Nut Couscous
Equipment
- 1 Food Processor: with Slicer attachment – or mandolin slicer
- 1 Large Skillet
- 1 Sauce Pan
- 1 Oven Proof Pan – Small to Med
Ingredients
- 1 Lbs Brussels Sprouts: ends cut off`
- 2 Tablespoons Butter (See Note 1)
- 1/2 Lb Squash: Butternut – peeled, seeded, and diced into bite size pieces
- 1/2 Med Onion: Sweet or Yellow – diced, small
- 1/2 Pkg Mushrooms: Fresh Baby Bella – washed and sliced
- 1/4 Pepper: Red Bell – seeded and diced
- 1/3 Cup Sugar: Brown – packed
- 1/2 teaspoon Cinnamon: Ground
- 1/8 teaspoon Nutmeg
- 1/8 Cup Seeds: Chia
- 1 Lrg Orange: Freshly Juiced
- To Taste Pepper: Black, Ground
- 3/4 Cup Couscous
- 1 Pkg Nuts: Pine, Toasted
- To Taste Leeks – minced (See Note 2)
- To Taste Garlic: minced
- 1-1/4 Cups Broth: Vegetable
- If Desired Sea Salt (See Note 3)
Instructions
Preparing the Vegetable Mixture
- In a food processor, using the slicer attachment, slice the Brussels Sprouts. Thin slices work best. (Slicing it this way, will be like shredding it.) Set aside.
- Prepare the other items are required before starting to assemble.
- Heat oven to 350 Deg F or on a low Broil. Place pine nuts in an oven proof pan. Toast in the preheated oven until toasted, to desired amount. Remove and set aside.
- In a Large Skillet, saute the Butternut Squash in 1 Tablespoon Butter, until almost tender. Add the diced onion, and bell pepper. Cook until the onions are translucent.
Preparing the Couscous
- While the onion mixture is cooking. In a saucepan, saute the leek, and garlic in 1 Tablespoon Butter or oil. Cook until tender.
- Add the vegetable broth, pine nuts, and season to taste using the black pepper, and salt if desired. Bring to a boil, and add the Couscous. Stir until well mixed.
- Cover the pan and let steep until Couscous is done. May not take very long.
- Set aside.
Continuing with the Vegetable Mixture
- Add the slice Mushrooms to the large skillet of vegetable mixture, and cook for 3 to 5 minutes.
- Stir in the slice Brussels Sprouts and continue cooking for another 4 minutes. Stirring occasionally.
- Add the orange juice, brown sugar, garlic, cinnamon, and nutmeg mixing until blended in. Season to taste using black pepper, and salt if desired.
- Cook until they are warm. Add the Chia Seeds and cook for about 1 more minute.
Putting it All Together
- Place a portion of the Pine Nut Couscous on a plate.
- Spoon the desired amount of the Brussels Sprout mixture over the Couscous and Serve.
Notes
Adjusting the Recipe
Take a couple of minutes to review the recipe for Brussels Sprouts. You may have noticed a combination or two that are different. You may like some of the flavors a lot. Others you may not. As always you can adjust the quantities to please your pallet. If you make changes be sure to keep track of what you do. After all, it would be a shame to arrive at a flavor you love, and not be able to repeat it. Change only one, maybe two, things at a time. This makes it easier to determine what worked and what didn’t.
Brussels Sprout Stir Fry Your Way
Now it is time for making it Your Way. What would you change? Would you add something new? Is there something that seems like there is too much of it? Be bold, experiment. The goal is to be able to say, “I Flavored It My Way!”