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. 

This quick side relies on just a few pantry ingredients; it’s entirely plant-based, and it’s easy enough for a weeknight while still feeling special enough for a holiday table. Buon appetito!

Why Blanch Brussels Sprouts Before Stir-Frying?

A quick 2-minute dip in boiling salted water par-cooks the sprouts so their centers turn tender while the outsides sear and caramelize in the wok. Without that head start, you’d need to cook them much longer over high heat, and the outer leaves would scorch before the middles softened. Halving the sprouts helps, too, since the flat cut side makes full contact with the hot pan and browns beautifully.

After blanching, drain the sprouts well and pat them dry. Water left on the surface makes hot oil spatter and keeps the sprouts from browning.

How Do You Make Brussels Sprouts in Orange-Apricot Sauce?

Bring a pot of lightly salted water to a boil and cook the halved sprouts for 2 minutes, until almost tender. Drain and set aside.

In a small bowl, mix the apricot jam, orange juice, and balsamic vinegar until smooth.

Heat the chili oil in a wok or large skillet over medium heat. Add the minced garlic and ginger and cook for about a minute, until golden and fragrant. Add the Brussels sprouts, raise the heat to high, and cook for 3 to 4 minutes, tossing often, until they begin to brown. Season with salt and pepper, pour in the orange-apricot sauce, and lower the heat. Stir and cook for one more minute, until the sauce thickens and coats every sprout. Sprinkle with fried onions and serve right away.

Chili oils vary widely in heat. If yours is especially fiery, replace part of it with a neutral oil, such as avocado oil, and add more to taste at the end.

Can I Add Bacon to Brussels Sprouts?

Absolutely. For a non-vegetarian version, Sara suggests cooking ¾ pound of diced bacon in a skillet until browned, then draining it on paper towels. Cook the blanched Brussels sprouts in the rendered bacon fat instead of the chili oil, then toss the bacon back in at the end with the sauce. Skip the fried onions, since the bacon provides plenty of crunch. A small splash of chili oil keeps a little of the original heat.

Tips for Recipe Success

Choose small, firm sprouts. Look for bright green sprouts with tightly closed leaves, and pick ones of similar size so they cook evenly.

Don’t crowd the wok. If your pan is small, sear the sprouts in two batches so they brown rather than steam.

Smooth out the jam. Whisk the sauce until the jam dissolves completely. If your jam is very thick, warm the mixture briefly so it blends easily.

Lower the heat for the sauce. Apricot jam is high in sugar and can scorch quickly. Turning the heat down before adding it gives you a glossy glaze instead of a burnt one.

Can I Make This Brussels Sprouts Recipe Ahead of Time?

Blanch the sprouts and mix the sauce up to a day ahead, then refrigerate them separately. Do the final sear just before serving. Leftovers keep, refrigerated, for up to three days; reheat them in a hot skillet.

What Dietary Swaps Can You Make for This Recipe?

Gluten-free: Store-bought crispy fried onions are usually coated in wheat flour. Use a brand labeled gluten-free, fry thinly sliced shallots in oil at home until crisp, or skip the onions entirely. Check your chili oil label, too, since some blends include soy sauce, which contains gluten.

What Can I Serve With Glazed Brussels Sprouts?

These sweet-and-spicy sprouts pair beautifully with roast chicken, pork tenderloin, seared salmon, or a holiday turkey. For a plant-based dinner, serve them over steamed jasmine rice with crispy tofu.

For another bold take on the vegetable, try Chef Cory Hughes’s Brussels Sprouts with Pomegranate Seeds and Venison Jerky. 

Round out a holiday table with Anna Franklin’s Sweet and Sour Red Cabbage, Veda Sankaran’s Honey and Ghee Roasted Carrots, and Cheryl Alters Jamison’s Ultimate Stuffing Recipe. 

Then browse our Thanksgiving Finger Foods, our Plant-Based collection, and more Side Dishes.

About the Recipe Author and Photographer 

Sara Ghedina is a TABLE Magazine contributing editor and its Italian correspondent. Born in Italy, she moved to San Francisco about 20 years ago, where she began photographing food and documenting her cooking for her blog. Today she works full-time as a food, still life, and portrait photographer. Follow her on Instagram.

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