This week week just flew by. I'm happy it's Friday; it was a busy week, but I'm a little surprised it is the weekend already.
I'm a big fan of Brussels sprouts. They are probably my favorite vegetable. I'm a fan of vegetables, so that is true praise.
I recently posted a butternut squash, Brussel sprout, apples, and sausage salad with blue cheese, cranberries and pecans. That is a mouthful of a name, but it was tasty.
I also posted roasted vegetable and mozzarella salad in pesto that had Brussel spouts as a main ingredient. I have posted roasted Brussel spouts with caramelized onions and candied pecans, balsamic glazed Brussel sprouts with bacon, roasted Brusselsspouts with Sriracha and honey, and sautéed Brussel spouts and blueberries with thyme. All were delicious.
I had mango nectar on hand and came up with this recipe myself. It is about time, because I haven't posted a Brussel spout recipe since October of last year.
The ingredients are 2 pounds Brussel spouts, 2 tablespoons extra virgin olive oil, salt, 8.4 fluid ounces mango nectar, and 2 tablespoons soy sauce. It's a short list of ingredients.
I poured the mango nectar into a saucepan. I let it simmer for about 20 minutes.
Meanwhile I chopped the clean Brussel spouts in half. I placed them on a baking sheet and drizzled them will olive oil. I sprinkled on some salt and then tossed the Brussel sprouts around to evenly coat them with oil and salt. I baked them for 20 minutes at 400 degrees. I stirred the spouts around after ten minutes.
Once the nectar had reduced a bit, I added the soy sauce.
I stirred the baked Brussel spouts into the reduced mango nectar to evenly coat the sprouts.
This was a flavorful and tasty dish. The nectar was a little tart and acidic but also sweet.
The nectar thickened to a sticky and smooth glaze.
The soy sauce added nice depth of flavor and a little salt.
The sprouts were crisp and golden. They were tender but no mushy.
It was an appetizing, appealing, and enjoyable dish. I ate it with pleasure.