These sweet and tangy Brussels sprouts make the perfect 21 Day Fix approved holiday side dish!
Hey guys! With Halloween well out of the way, I've hopped on board the Thanksgiving/Christmas train, how about you? I have to say that I'm pretty darn happy about it and that's not only because it's finally (almost? maybe? pretty please?) socially acceptable to listen to Christmas music (of which, I've been partaking the crap out of), but also because Thanksgiving is THE foodie holiday (cue the elation! cue the stretchy pants!). You get it. I know you do.
I've got some good news, though. There are actually a ton of great ways to make your Thanksgiving a li'l bit healthier* (without making it suck <-- objective numero uno) - like these sweet and tangy Brussels sprouts.
Fun fact: I never used to like Brussels sprouts. Yeah, no. Not even a little bit. You couldn't pay me to eat those awful, bitter, but admittedly adorable little cabbages (ok, so you probably could have paid me, every (wo)man has his/her price. I mean, they aren't insects or anything**).
That was until the hubs and I went to this little restaurant in Cincinnati called Vitor's Bistro. If you're ever in Cincinnati, you should go there and you can thank me later. On this particular night, we happened to have a groupon for a four course dinner. It was a chef's choice situation, so we had no clue what was going to come out of the kitchen (making it one of my very favorite dining experiences ever, btw, it was so much fun). One of the courses was a Brussels sprouts dish and it completely. changed. everything. Ok, not everything. But definitely my less-than-warm feelings towards those little green guys.
I use two methods to make these babies freakishly addicting - even for a non-Brussels sprout eater like myself.
- Blanch those little cuties! This removes most of their bitterness and is my #1 trick for awesome sprouts.
- Next: Give 'em lots of flavah and I'm not just talking seasonings here. I've tried just roasting them in the oven with some seasonings and folks, as a person who isn't generally inclined to enjoy them, that just didn't work for me. They were still too bitter. They need love. They deserve love. So give 'em some. It's the right thing to do.
I really hope this dish makes it to your Thanksgiving table!
*Another great place to start? This fab round-up of healthy, 21 Day Fix approved Turkey Day eats (plus lots of great tips and tricks from yours truly to keep you from... ya know... eating everything 😉 ):
** Apparently insects being where I draw the line. Sorry, Andrew Zimmern, I just can't. Not for all the protein in the world.
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 1 large red onion, halved and thinly sliced
- ½ cup red wine vinegar + 1 Tbs, divided
- ⅔ cup water, plus more if needed, divided
- 1 lb fresh Brussels sprouts, stems cut off and loose leaves removed
- salt and pepper for seasoning
- 3 Tbs maple syrup
- ¼ teaspoon liquid smoke
- Bring a medium-large pot of water to a boil. Add the trimmed Brussels sprouts and boil about 12 minutes or until they start to soften. Meanwhile, get a bowl of ice water ready to put the Brussels sprouts in to stop the cooking. Once sprouts have softened, drain them and add them to the ice water for a minute or two. Drain, slice each one in half and set aside.
- Heat a large skillet to medium heat, add the sliced onions and ½ cup of the red wine vinegar. Cover. Cook for about 25 minutes or until onions have softened. Remove lid.
- There may be a little liquid left in the pan, let it cook out so that the onions can begin to caramelize. Once the liquid has completely cooked out, add ⅓ cup water, stirring occasionally until that also cooks out. Repeat with another ⅓ cup of water, letting it cook out again until the onions have fully cooked and have caramelized. (If you think the onions need to cook longer, add more water and repeat the process.
- In a small bowl, mix together 1 Tbs red wine vinegar, the maple syrup and the liquid smoke, set aside.
- To the onions, add the Brussels sprouts, salt and pepper to season, then the vinegar, maple & smoke mixture.
- Turn up the heat on the skillet to medium-high and cook, stirring occasionally until the Brussels sprouts caramelize. Check your seasonings and serve!
21 Day Fix Container Equivalents per Serving: ½ Green, 1 teaspoon of sugar
Weight Watchers Freestyle Points: 1
Nutrition Information:Yield: 10 Serving Size: ½ cup
Amount Per Serving: Calories: 34Total Fat: 0g