Wednesday, October 17, 2012

Brussels Sprouts with Molasses...for Breakfast!

This Saturday I had a bag of brussels sprouts I HAD to use right away, before they went bad or were pushed to the back of the fridge by Sunday's farmer's market haul. 

Brussels Sprouts, sauteed with molasses and garlic made for an odd breakfast, but would be a tasty side dish alongside a heartier main course (aka, not bagels).

Pretty and tasty, just a little funky with the sprouts.
These molasses brussels sprouts are sweet, but not too sweet - the molasses does a great job of taking some of the bitterness out of the sprouts. The garlic helps balance the flavors, and a dash of salt helps take away some of the cloying sweetness.
The crispy brown bits are the best!
Brussels Sprouts with Molasses
Adapted from Five & Spice

1 1/2 lb Brussels Sprouts, trimmed 
1 1/4 TBSP molasses
1 T water
2 T olive oil
1 T butter

1. In a large pan over medium-high heat, heat the olive oil and butter until the butter is melted.
2. Cut the sprouts in half length-wise, and add them to the pan, cut side down. Let cook 4-5 minutes or until browned.
3. Add the garlic and saute for 2-3 minutes, being careful not to let garlic brown,
4. Add the water and the molasses. Stir until the brussels sprouts are coated thoroughly and the molasses mixture has thickened.
5. Sprinkle with salt, to taste. Serve with breakfast, lunch, or dinner!

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