Brussels sprouts were on sale a while ago and I picked some up without knowing what to do with them. I knew that I wanted to try something different but I wasn’t sure exactly what. Eventually I settled on the idea of brussels sprouts in a black bean sauce but before I got the chance to make them I came across the fermented black beans in my pantry. This was pretty fortuitous as it lead me to try making my own black bean sauce with them that I as then able to use on the brussels sprouts!
Over the last while I have really come to enjoy dishes with a nice blend of sweet, salty, spicy and tart and I have been trying to incorporate that concept in my cooking. While I was making the black bean sauce I remember thinking to myself that it had the sweet and salty down but it was missing the spicy and the tart, so any recipe that used it would have to provide that. With that in mind I relied on the brussels sprouts tendency to be a little on the sour side and that just left me with the spicy heat which I added with a touch of red pepper flakes. With that I may just have found my new favourite way to enjoy brussels sprouts!
Brussels Sprouts in Black Bean Sauce
- 1 tablespoon oil
- 1/4 teaspoon red pepper flakes
- 1 pound brussels sprouts (trimmed and quartered)
- 1/4 cup vegetable broth (or water)
- 2 tablespoons black bean sauce
- Heat the oil in a large pan over medium heat.
- Add the pepper flakes and saute until fragrant, about a minute.
- Add the brussels sprouts and broth and cook until they brussels sprouts turn dark greens and tender, about 3-5 minutes.
- Add the black bean sauce, cook for another minute, remove from heat and serve while warm.