Ta da! This super quick Brussels sprouts side dish concept came to me when my stomach was growling last week. In an act of dinner desperation, I whipped together some coconut milk, ginger and basic Thai ingredients for a spicy sauce. Then, I cooked Brussels sprouts the quickest way I know how, which uses a combination of the stovetop and broiler and yields tender, caramelized Brussels spouts in about six minutes flat. The end result was so good that it made me want to do a little jig in my tiny kitchen, but I didn’t have the strength. Also, I’m not a very good dancer. My only move is what I like to call The White Girl Wiggle. It’s exactly what it sounds like.
In hindsight, this dish is a combination of two notable recent meals. The first is the sweet potato wrap at The Mixx in Kansas City, which features roasted sweet potatoes, arugula, coconut ginger sauce and chutney in a cardamom tortilla. Woah. The second is the Brussels sprouts dish that my grandmother served at Thanksgiving, which consisted of roasted sprouts tossed in a maple-sweetened cream sauce with crispy bacon. It was the little darling of the Thanksgiving table. I’m so glad Brussels sprouts are making a comeback.
In keeping with the quick nature of this recipe and the pre-holiday rush, I’m going to keep this post short and sweet. Make this recipe, please! As written below, it requires a large cast iron skillet and yields enough for two. See my notes for suggestions on how to make a larger batch in the oven and/or turn this side into a complete meal.
