South American Sautéed Brussels Sprouts
Source: Rick Hackett, Bocanova
These recipes were demonstrated for CUESA’s Market to Table program on December 18, 2016.
This dish looks and tastes great when garnished with pomegranate arils, spiced walnuts, or toasted pumpkin seeds.
Makes 4-6 servings
1 shallot, sliced thinly
1 pound Brussels sprouts, sliced thinly
8 ounces shiitake mushrooms, sliced thinly
Juice of 1 lemon
1 tablespoon honey
1 tablespoon Aji Amarillo paste
Sauté the shallot in 1 to 2 tablespoons of olive oil over medium heat until slightly softened, 2-3 minutes. Add the Brussels sprouts and mushrooms and sauté for another 5 to 10 minutes, stirring or tossing in the pan occasionally. While the vegetables are cooking, mix the lemon juice, honey, and Aji Amarillo paste in a small bowl. Add the lemon-honey-chili seasoning to the pan when the vegetables are tender, and serve immediately.