This is part II of my recent molasses discovery.
I actually made these over a month ago and feared you were all being inundated with Brussels recipes, so I decided to hold back. Give you some room. Let you enjoy a light apple salad with candied walnuts or warm prosciutto-wrapped turkey panini instead.
But I’m over that now. I just can’t keep these from you any longer…they need to be shared.
So easy! And the deep rich molasses suppresses the bitterness that Brussels sprouts tend to have. I swear.
Oh molasses, I know it took me a long time to find you, but I’m here now. And I won’t ever leave.
Sauteed Brussels Sprouts with Molasses
Prep time: 10 minutes
Cook time: 10 minutes
• 1 1/2 pounds Brussels sprouts, stems cut, tough outer leaves removed, and halved lengthwise
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 1/2 tablespoons molasses
In a very large saute pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling. Place the Brussels sprouts cut side down. Let them cook (without stirring) for about 3 minutes, until the cut sides have a nice brown crust. Then flip them over.
Sprinkle with salt, add the garlic, and continue to cook for another 2 minutes.
Next add 2 tablespoons of water and the molasses. Turn the heat down to medium and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens. Cook for another 5 minutes, or until Brussels sprouts are tender when pierced with a fork. Transfer to a serving bowl and serve.
(originally from Five and Spice)