Honey Soy Brussels Sprouts (with Cauliflower)

If you love roasted brussels sprouts, but hate it when get soggy in the oven, these sautéed honey soy brussels sprouts are destined to become your new favorite. The brussels sprouts are flash-steamed, browned in a cast iron pan and then tossed in a sweet, salty and slightly spicy honey soy glaze. Here I pair the sprouts with purple cauliflower for a pop of color but the sprouts can stand on their own!

Why You will Love Honey Soy Brussels Sprouts (and Why They are Good for You!)

Brussels sprouts are a “cold-weather” superfood, meaning they are in-season and most nutrient-rich during the cold weather months. The health benefits of brussels sprouts include:

• Phytonutrients – nutrients found in plants which lowers inflammation and cancer risk. Phytonutrients are also vital for our gut microbiome.
• Sulfur (to support gut health) – Sulfur found in brussels sprouts supports the production of glutathione which is important for maintaining the integrity of the gut lining aas well as supporting repair. Glutathione also helps protects cells from inflammation and supports our detoxification pathways.
• Protein-rich – One of the veggies with the highest amount of protein, 1 cup includes 3 grams of protein.
• High in fiber – Fiber is essential for both the health of our microbiome and our digestion.

How to Make this Brussels Sprouts Recipe

Instead of roasting in an oven, you will first flash steam the sprouts before browning them in a pan.

1. Prepare the sprouts – Look for sprouts that are medium-sized (not too tiny) and that are green with tight-closed leaves. Before you cook them, wash them well and pat dry with a clean kitchen towel or paper towel. Trim the ends and slice lengthwise.
2. Steam the sprouts – Using a basket steamer, steam the brussels sprouts for no longer than 2 minutes. They should just start to get green. Immediately remove the sprouts from the steamer and pat dry.
3. Pat dry – Pat the lightly steamed sprouts dry to ensure browning.
4. Cook in a cast-iron pan – Heat the cast iron pan until its hot. Add the 2 teaspoons of olive oil and use a spatula to distribute. Place the sprouts cut-side down and let brown.
5. Prepare the sauce – The sauce includes a combination of low-sodium soy sauce (or tamari or coconut aminos), sriracha, honey, and either cornstarch or arrowroot powder. You will cook the ingredients in a small sauce pan until it begins to thicken and add it to brussels sprouts when finished cooking.

Honey Soy Brussels Sprouts Tips

1. Don’t skip the steaming – Not steaming may result in sprouts which are not cooked all the way through. Conversely, don’t oversteam or you will end up with mushy sprouts (which we are trying to avoid).
2. Pat dry – Pat dry the steamed brussels sprouts well or they will end up steaming in the pan instead of browning.
3. Don’t touch them until they brown – To achieve browning, the sprouts need to have sustained contact with the pan. If you stir too frequently, they may steam instead of brown. Place them in the skillet cut-side down and don’t move them for about 3-4 minutes.
4. Work in batches – Depending on the size of your pan, you may need to work in batches so that they don’t steam.

Honey Soy Brussels Sprouts Questions

1. Can I use a non-stick skillet? If you don’t have a cast-iron skillet, you can also use a non-stick skillet but the sprouts may not get as brown, but they will still taste delicious!
2. Can I replace the honey with maples syrup? Yes! You can replace the honey with syrup but it will have a slightly different flavor.
3. I follow an oil-free diet, can I skip the oil? If you follow an oil-free diet, you can also skip the use of the olive oil and char them in the pan without.
4. Can I make these ahead of time and reheat them in the oven? You can make these up to two days in advance and then reheat at 350 degrees F in the oven for about 10 minutes.

Additional Vegetable Side Dish Recipes

• Honey Roasted Carrots with Miso, Tamarin and Sesame

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