Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be a fantastic meal in and of themselves. TABLE’s Italian correspondent, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she once lived, with the culinary wisdom of Europe, where she was born and raised and currently resides. Buon appetito!
This quick and easy side dish uses only a few basic ingredients but turns out super delicious. Adding the fried onion is optional but gives the dish extra crunchiness.
For a non-vegetarian option, cook 3/4 pound diced bacon in a skillet until browned and then transfer it to a paper towel to drain. Cook Brussels sprouts in the bacon fat and follow the recipe. Add back the bacon towards the end and serve, omitting the onion.
Brussels Sprouts with Orange Apricot Sauce Recipe
Serves 4
INGREDIENTS
2 lb Brussels sprouts, cut in half
6 tbsp apricot jam
6 tbsp freshly squeezed orange juice
1 1/2 tbsp balsamic vinegar
3 tbsp chili oil
1 piece of fresh ginger, about 2 inches long, minced
2 garlic cloves, minced
Salt and black pepper, to taste
1/2 cup fried onion (optional)
INSTRUCTIONS
- Bring a pot of lightly salted water to boil and cook Brussels sprouts for 2 minutes or until almost tender. Drain and set aside.
- Mix apricot jam with orange juice and balsamic vinegar, place in a bowl and set aside.
- Heat chili oil in a wok or large skillet over medium heat, add garlic and ginger, stir and cook for 1 minute until golden. Add Brussels sprouts, increase the heat to high and cook for 3 to 4 minutes. Season with salt and pepper, add orange apricot sauce, lower the heat and cook stirring one more minute, until sauce thickens. Sprinkle with fried onion and serve.
Photography, Styling, and Recipe by Sara Ghedina
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