Brussels Sprouts has a somewhat bitter and rough taste. But there’s nothing to do about that. Or is there? Add this amazing pickled sauce and it will turn into a fancy side dish.
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This recipe serves 6 people
For the Pickled Mustard Seeds:
- 1 clove garlic
- 1/4 cup brown mustard seeds
- 3/4 cup white wine vinegar
- 1/2 cup filtered water
- 1/2 brown sugar
For the Caramelized Brussels Sprouts:
- 2 lb Brussels sprouts
- 1/2 cup olive oil
- 1 3/4 tsp Himalayan salt
- 1/2 tsp freshly ground black pepper
- 3 tbs pickled mustard seeds
- In a medium sauce pan over high heat, combine all the ingredients for the pickled mustard seeds together. Heat it all up while stirring to dissolve the sugar. Lower the heat and simmer until you see a caramelized color on the sauce. It needs to have the consistency of syrup. Whatever you have left after using it for this dish, you can still refrigerate up to a month.
- Now prepare your Brussels sprouts just like i showed in the video above. You bring a bowl and mix the olive oil, Himalayan salt, ground black pepper and the pickled mustard seeds syrup. Place them on a empty baking sheet and bake at 180°F for 12 minutes up to 15 minutes, dependent on how crunchy or soft you want them (I personally do 12 minutes). Once baked, broil them for 2 minutes at 550°F. This way you get the brown caramelized touch of the broil.
- Serve with any type of meat as a side dish and enjoy!