Please welcome guest author Garrett McCord as he shares one of his favorite quick and easy Brussels sprouts recipes. ~Elise
"It's funky. Abrasive. It's not afraid to get in your face and call your mama ugly."
That's how black bean garlic sauce was first described to me.
I was one of the RA's in the dorms way-back-when in college and some of my freshmen residents were teaching me how to use a wok. One of them tossed the sauce in with some cooked chicken and greens and as the steam and smoke rose the air became salty and pungent.
The aroma was so thick you could suck it in and roll it around on your tongue.
A flip of the wok and suddenly lunch was served. A quick taste and I could see that the sauce was an ingredient that demanded your attention and could only be tamed by other brassy ingredients.
"Wow, this is awesome. It's so intense!" I blurted before reaching for another forkful.
She smiled and said, "Yeah, it's not a condiment for the weak."
Brussels sprouts are one such brassy ingredient that's able to really complement the black bean garlic sauce. These tiny cabbages have a delightfully bitter flavor that mellow and sweeten when seared.
A dash of chili pepper flakes give the whole dish an extra bit of bite.
This is a dish full of flavor that's simple, fast to prepare side, and works great as a meal on its own.
Brussels Sprouts with Black Bean Garlic Sauce
- 2 tablespoons of extra virgin olive oil, grapeseed oil, or safflower oil
- Dash of chili pepper flakes
- 25 Brussels sprouts
- 1 1/2 tablespoons of black bean garlic sauce
- ground black pepper
Prep the Brussels sprouts
Wash the Brussels sprouts well. Trim the stems and discard any of the loose leaves. Quarter them lengthwise.
Sauté the Brussels sprouts
Place the oil and chili flakes into a large skillet and place over medium-high heat.
Add the Brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit. They may absorb all the oil, if they do just add another 1/2 tablespoon of oil.
Add the black bean garlic sauce
and stir until all the Brussels sprouts are well coated.
Add a pinch of ground black pepper (the sauce is already salty so you probably won't need any salt).
Cook for about 30 more seconds. Take off heat and serve immediately.