This past weekend, the first weekend of spring, I decided to say goodbye to the winter of 2015, that dark, cold, icy, snowy, did I say COLD, winter. In my kitchen, this means saying goodbye to some of my favorite root veggies: turnips, rutabaga, parsnips, and Brussels sprouts, and hello to spring asparagus, radishes, and peas. So I decided to make one last Brussels sprouts recipe before I closed the door on the season.
Now, I’ve purchased one bottle of fish sauce in my life and it’s still sitting in the refrigerator. Used in that rare Asian dish, it lasts forever so it just sits in the door of the fridge waiting for that next recipe. But when I spotted a page of fish sauce recipes in the April issue of Cooking Light, I knew I could kill two birds with one stone, bid adieu to winter and use up a little of the sauce!
It is definitely time to make a season switch; the sprouts I bought, normally bright green and round like a golf ball, were small and oval with just a tinge of green. This is a simple recipe, you measure everything and place into a bowl and just pan roast the sprouts. I added a bit more crushed red pepper, so on a blustery 14-degree day, it was a welcome warm side dish to roasted chicken, but I thought it could be equally tasty on a bed of rice or quinoa. (Vegetarians, you can still make this, just leave out the fish sauce, it will still be delicious!) So, goodbye winter! Hopefully Mother Nature will take a look at the calendar and realize we need to warm up!
Sweet and Savory Pan-Seared Brussels Sprouts
This recipe originally appeared in the April 2015 issue of Cooking Light magazine.
Yield: Serves 4 (serving size: 1/2 cup)
2 tablespoons water
1 teaspoon sugar
1 teaspoon rice vinegar
1 teaspoon lower-sodium soy sauce
1 teaspoon fish sauce
1/4 teaspoon crushed red pepper
1 tablespoon dark sesame oil
1 pound trimmed Brussels sprouts, halved lengthwise
Combine water, sugar, vinegar, soy sauce, fish sauce, and crushed red pepper in a small bowl, stirring until sugar dissolves. Let stand at least 20 minutes. Heat a large skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add Brussels sprouts to pan in a single layer, cut side down. Cook, without stirring, 5 minutes or until cut sides are evenly browned. Turn sprouts, and reduce heat to medium; cook 3 minutes or until crisp-tender. Increase heat to medium-high. Add fish sauce mixture to pan, tossing to coat sprouts. Cook 1 minute or until liquid evaporates.
MVK’s Endorsement of the Week: Mark Bittman in Berkeley
One of my favorite food writers hands down is Mark Bittman. He can take three ingredients and make a dish fit for a king; his creativity in the kitchen is simple yet elegant. This lifelong New Yorker recently moved to Berkeley (which I take is a temporary move) and he writes elegantly about the winters farmer’s market in California’s Bay Area. Sigh. It honestly does sound like heaven to those of us in the snowbound states. You can read about his adventures by clicking here.