Sides. It’s all about the sides. Even before I stopped eating animal products Thanksgiving dinner was all about the sides. It’s because that’s where the color is. Red cranberries, orange sweet potatoes, white whipped potatoes with sumptuous brown gravy, and green. Lots and lots of green. Like these spicy stir-fried Brussels sprouts.
If you’re not a fan of Brussels sprouts these fiery little cruciferous babies will change your mind. They’re chopped up into small pieces, then stir-fried in a hot iron skillet with a tiny bit of oil, sprinkled with red pepper flakes, salt, and pepper, and then, the pan is deglazed with sweet and tangy balsamic vinegar.
Is your mouth watering yet?
One of Alex’s favorite side dishes is my spicy green bean recipe. I was craving them a few days ago but I was too lazy to drive to the supermarket. That’s what happens to me when it gets dark at four-o-clock in the afternoon. I hibernate. Since I didn’t have any green beans I thought I’d try making spicy stir-fried Brussels sprouts. I’m so happy I did, because this side dish rocks.
All you’ll need to do is coarsely chop your sprouts, then throw them in a hot skillet with a teaspoon of avocado oil (or any oil with a high smoke point), and get to stirring. Sprinkle in about a tablespoon of red chili pepper flakes, ground sea salt, and ground black pepper to taste. Keep stirring.
When the Brussels sprouts begin to crisp up and turn brown around the edges, drizzle three tablespoons of balsamic vinegar into the pan and stir, stir, stir for about two minutes.
That’s it. This is such an easy recipe. Perfect for your holiday meal, because it looks gorgeous, tastes amazing, and is so simple to make.
We all have our traditional side dishes that we love and that must grace our Thanksgiving dinner table, but sometimes it’s fun to shake things up a bit. Try these spicy stir-fried Brussels sprouts today and come back and tell me how much you like them. Does that sound a little too confident? Maybe, but this recipe is so good that I can’t imagine you not liking it.
What’s your favorite holiday side dish?
Do you own an iron skillet? You should.
Are you all set for Thanksgiving? I’m not.
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Spicy Stir-Fried Brussels Sprouts
- 1 pound of Brussels sprouts – remove the stems and coarsely chop
- 1 teaspoon of avocado oil or any oil with a high smoke point
- 1 tablespoon of red chili pepper flakes
- Ground sea salt and pepper to taste
- 3 tablespoons of balsamic vinegar
- Heat the oil on medium-high heat in a large iron skillet. When the oil is hot add the Brussels sprouts and stir well. Add the pepper flakes, salt, and pepper and keep stirring until the sprouts begin to crisp up and brown. Approximately 5 minutes. Reduce the heat to medium if they brown too fast. Pour the vinegar evenly over the sprouts and stir for two to three minutes or until it evaporates.