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
- 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
- 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.
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Categorized under Recipes