Brussels sprouts are almost as synonymous with Thanksgiving as pumpkin pie, and offer a colorful splash of green to a table filled with turkey and mashed potatoes. If you’re looking for a simple update to this vegetable staple then consider this seared Brussels sprouts recipe by Ronna Welsh of Purple Kale Kitchenworks, originally published in her cookbook The Nimble Cook (which we reviewed here). In it she offers two glazes, but often chooses this one for Thanksgiving. “This browning gets built on with a rich glaze of fish sauce and honey, especially welcome when your Brussels lean bitter,” she said.
Her recipe requires little prep time and because they’re seared on top of the stove, will save sacred space in your oven. The addition of fish sauce to the glaze gives the recipe a subtle Asian flavor, balancing nicely with the sweetness from the honey. The recipe suggests searing the vegetables in batches, requiring a little extra effort but worth it in the end to achieve a crispy browning effect without burning the Brussels sprouts. Adding the glaze and steaming in the last step keeps them moist and tender. Welsh suggests choosing smaller Brussels sprouts which cook trough easily without burning or cutting larger ones into quarters, searing both cutsides before flipping them over.