Sweet and Sour Brussels Sprouts
This Sweet and Sour Brussels Sprouts recipe originally appeared in the Winter 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.
This good-for-you recipe for Sweet and Sour Brussels Sprouts is the best of both worlds. Packed with nutrimental ingredients that come together to achieve layered tasting notes, this recipe makes for a delicious starter or side dish.
“I firmly believe that you must have a choice in what you reach for to nourish yourself, or you are sacrificing a primal, guttural tool you need to survive and thrive,” Tracy writes in an essay that precedes all 50+ recipes in The Wonderland Issue of Tracy Anderson Magazine.
Keep scrolling for the full how-to.
Sweet and Sour Brussels Sprouts
Serves 2 to 3
INGREDIENTS:
- 12 shallots, chopped
- 5 garlic cloves, smashed
- 1 Tbsp maple syrup
- 6 Tbsp sherry vinegar
- 1½ cups pre-cooked chestnuts
- ¼ cup soy sauce
- 8 oz red grapes
- 9 Tbsp olive oil
- 2 lbs brussels sprouts, halved
- 3 Tbsp parsley, chopped
PREPARATION:
- Preheat oven to 450°F.
- Sauté shallots and garlic with salt until translucent (about 5 minutes).
- Add maple syrup, sherry vinegar, chestnuts and soy sauce, simmer for 5 minutes.
- Add grapes, simmer covered for an additional 5 minutes.
- Remove from heat and set aside.
- Heat oil in a large pan over medium-high heat, and add brussels sprouts.
- Sauté until golden brown.
- Transfer to a parchment paper-lined baking sheet and roast for 10 minutes.
- Once tender, transfer to a large bowl and mix with grape sauce. Add parsley and toss to combine.
