Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sweet and Sour Brussels Sprouts
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
These pan-roasted Brussels sprouts are glazed with the iconic sweet and sour sauce, very similar to the ones found in Chinese American takeout. The tangy flavors come from rice vinegar, pineapple juice and ketchup, with sweetness coming from brown sugar. We decided to pan-roast the Brussels sprouts for a quick stove-top side, without the fuss of turning on the oven.
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Directions
- Cook 1 1/4 pounds halved Brussels sprouts in 2 tablespoons vegetable oil in a skillet over medium-high heat, covered and tossing occasionally, until browned and tender, 8 to 12 minutes; season with salt. Whisk together 1/4 cup pineapple juice, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, 2 teaspoons ketchup, 1 1/2 teaspoons soy sauce and 1 teaspoon cornstarch; add to the skillet and cook until thickened. Top with scallions and sesame seeds.
