Brussels sprouts are a new veggie for me. Their popularity in the food community sparked my curiosity as I passed the fresh-cut veggie section at Trader’s. I grabbed a bag of Brussels and remembered the first time I tried them only a few years ago as a student teacher. The head teacher steamed Brussels sprouts, poured a soy-honey glaze on top, and served them for the children's snack. To my surprise, the children ate them up!
If the kids and foodies love Brussels, I will love them, too! (Plus, all those vitamins/fiber/antioxidants couldn't hurt.)
Mission accomplished…. And Jon liked them, too!
Soy-Honey Glazed Steamed Brussels Sprouts with Baked Tofu
Adapted from Ceramic Canvas
20 Brussels sprouts (1 Trader Joe’s Microwavable Bag of Brussels Sprouts)
3 tablespoons extra virgin olive oil (place 1 tablespoon in a separate bowl)
2 teaspoons Kosher salt
4 teaspoons soy sauce
3 teaspoons honey
1 3” square block of baked tofu (a delicious addition)
Okay… I admit it… I steamed the Brussels… in the microwave…. It may not be the best way to bring out the nutty flavor of the sprouts, but it definitely was the quickest and easiest!
1. Cut ends off sprouts. Peel and discard first few outer layers and damaged leaves. Cut sprouts in half lengthwise.
2. Place sprouts in microwave-safe container. I used a small Corning Ware casserole dish. Spread 2 tablespoons of olive oil over Brussels and toss, coating each sprout evenly.
3. Cover and place in microwave. Set on high for 3 minutes. Let sit for 2 minutes. (Sprouts should be tender when done. If sprouts are still hard, cover and place in microwave for additional minute.)
4. While sprouts are steaming, in a medium bowl, whisk together 1 tablespoon of olive oil, soy sauce, and honey until ingredients are well blended. Dice baked tofu into squares or slice into strips.
5. When sprouts are tender, drain excess water from sprouts. Add tofu to dish. Pour sauce over steamed Brussels sprouts and tofu, and toss. Salt to taste.