These 20-minutes pan fried Brussels sprouts in a sweet and sour apple reduction will win your heart from the first bite! Jazz them up with juicy pomegranate jewels and crunchy toppings such as this homemade dukkah and serve as a side to your meats or fish.
The Flavour Affair:
Brussels Sprouts + Butter + Apple Cider + Thyme + Maple Syrup + Garlic + Dukkah
Even the most biased eaters will warm up to this delicious combo. I often hear that one either loves or hates Brussels sprouts – but isn’t it all about the cooking method and flavour pairings? When you create a balanced “dress” for your main ingredient and cook it the right way, it will shine.
Brussels sprouts: this vegetable comes from the cruciferous family, a diverse group of highly nutritious veggies. While they can taste bitter raw, roasting or sauteing brings out their sweet and nutty flavour.
Butter: accentuates the sweetness of the sprouts while creating an attractive golden brown finish and a crispy outer layer.
Apple cider vinegar: contributes with the taste that is both sweet and sour. Its acidity cuts through the richness of butter and keeps the sauce fresh. While there are many options for flavoured vinegar, apple cider is particularly good here as it pairs great with all other ingredients.
Thyme: balances the overall flavour profile with its earthy, slightly bitter notes.
Maple syrup: adds sweetness and an extra twist with a subtle woodsy aroma. You can also use brown sugar instead.
Garlic: add one clove of garlic, minced, to the glaze for a little pungency.
Dukkah: dukkah is an aromatic seasoning containing hazelnuts, almonds, sesame and fennel seeds, salt, cumin and coriander. This combination really is the perfect finishing touch in this recipe. Nuts and sesame seeds have complementing profiles and add a wonderful crunch. Ground cumin and coriander help create a more complex overall flavour with citrusy, floral and slightly pungent nuances. Toasted fennel seeds bring in a distinctive fresh sweetness with licoricey undertones. Used sparingly, it brightens the dish up without being overpowering.
Other ingredients:
Pomegranate is amazing with pretty much everything. I really have to constrain myself not to overuse it! Juicy, sweet and tart pomegranate jewels create a wonderful tangy finish with a burst of freshness and make the dish look a lot more festive.
Fresh parsley: adds more freshness and vibrancy with its herbaceous, peppery notes.
Lemon: you can always use a little extra sprinkle of lemon if you feel like you need more brightness.
How to cook Brussels Sprouts:
For me, the easiest way to cook brussels sprouts is to fry them in a pan with butter. By controlling the temperature and cooking time I can achieve the desired texture which is still firm with the outer layer getting golden brown. I then use the same pan to make the reduction and return the sprouts back for the last couple of minutes of cooking to toss around and coat with the glaze.
I hope you give it a go – let me know in comments what you think! And don’t forget to grab my Dukkah recipe here!
Pan Fried Brussels Sprouts with Apple Reduction
Equipment
- 1 Frying Pan
Ingredients
- 500 g Brussels sprouts cleaned and halved
- 30 g butter plus 1 tbsp olive oil
- 1/4 cup apple cider vinegar
- 2 tsp brown sugar or 1 tbsp maple syrup
- A pinch of salt
- 1/2 tsp dried thyme
- 1 garlic clove minced
- 1/4 cup green apple juice
Instructions
- Sauté Brussels sprouts on a pan in butter mixed with oil until browned and softened a little. Transfer to a plate.
- Lower the heat and add the vinegar to the same pan. Add sugar or maple syrup and stir to dissolve.
- Add thyme, salt, garlic and apple juice and simmer until reduced.
- Return the sprouts to the pan, add a little heat and cook, tossing around, for a minute or two, until coated with the thickened glaze.
- Scatter over some pomegranate jewels and serve topped with a couple of spoons of dukkah and freshly chopped parsley.
