Equipment
Pot with lid
or Large saucepan with lid
Colander
or Slotted spoon
Serving bowl
Chef's knife
Ingredients
2 servings
Main
- 285 g brussels sprouts, washed and trimmed
- 7½ g sugar
Nutrition (per serving)
76
Calories
5g
Protein
17g
Carbs
0g
Fat
5g
Fiber
7g
Sugar
36mg
Sodium
Method
01
Place the Brussels sprouts in a pot with a small amount of water. Cover with a lid and steam for 10 minutes until tender but firm.
10mLook for: Sprouts should be bright greenFeel: A knife should easily pierce the core with slight resistance
02
Pour the sprouts into a colander to drain all excess water thoroughly.
03
Cut the steamed Brussels sprouts into halves or quarters using a sharp knife.
04
Place the cut sprouts into a serving bowl. Add the sugar and stir until the sugar has dissolved and coated the vegetables.
Chef's Notes
- Ensure Brussels sprouts are uniformly sized for even steaming. Smaller sprouts cook faster, so trim larger ones to match.
- Don't overcrowd the steamer basket. Allow steam to circulate freely around the sprouts for optimal cooking.
- For a slightly more caramelized flavor, you can briefly pan-sear the steamed and cut sprouts after tossing with sugar, until lightly browned.
- Taste and adjust sugar if a sweeter profile is desired, but be mindful that too much sugar can make the sprouts syrupy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Sauté in a pan over medium heat for 2-3 minutes or microwave until warm.
