Thai Brussel Sprouts
Why do most people hate brussel sprouts? Well an interesting scientific discovery blamed that on genetics. Scientists identified a gene called TAS2R38. So strangely enough, ones love or hate for sprouts can be blamed on their family tree. Studies in the 1970s discovered about 30% of people cannot taste sprouts’ bitter flavour. Now that it explains it. Sometimes though, the things we dislike are simply a matter of how it is cooked. Incorporating healthy foods into our diet is very important and brussel sprouts are rich in fiber, vitamins, minerals and antioxidants so it is an excellent choice for improving ones health. I have always thought of brussel sprouts as healthy little green cabbages.
So how do we make them taste delicious? Well it is mainly about the sauce and a little of how you cook them. The sauce I created for this recipe, balances the bitterness with a little sweetness and spice. I added ginger to this recipe to give it that peppery spicy tang and some yummy raw peanut butter and sugar to sweeten it up. These traditional Thai flavours come together so beautifully and the bitterness known in brussel sprouts is totally forgotten about. So give these little healthy green cabbages a chance.
My Measurements Tips
- T – is for Tablespoon
- t – is for teaspoon
Yields: 6 servings
Prep Time: 5 minutes
Cook Time: 13 minutes
Must Haves
- cooking pot
- skillet
WHAT TO GRAB
- 20 brussel sprouts
- 1 lemon squeeze
- 3 T shredded ginger root
- 4 T olive oil
- 1/4 cup raw sugar
- 1/4 cup peanut butter
- 1/4 cup soya sauce
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1 t ginger powder
- slivered almonds for garnish
RECIPE INSTRUCTIONS
- Remove ginger peel and shred the ginger root. Squeeze juice from the lemon.
- In a pot add all the ingredients except for the brussel sprouts and stir well. Turn the burner to medium to low heat. Cover with a lid and cook for 5 minutes while occasionally stirring.
- Remove ends from brussel sprouts, rinse and place them into a skillet with 4 T olive oil. Turn the burner to medium heat and cook for 8 minutes with the lid on while occasionally turning the brussel sprouts to ensure all sides are cooked.
- Once the brussel sprouts are cooked, pour the contents from the other pot into the skillet and mix well. Pour the Thai Brussel Sprouts into a serving dish, sprinkle slivered almonds on top and enjoy.
