Brussels Sprouts Water Chestnuts
Elevate your side dish game with this vibrant and flavorful recipe for Brussels Sprouts with Water Chestnuts. This unique combination pairs caramelized Brussels sprouts with the satisfying crunch of sliced water chestnuts, all brought together with a savory-sweet soy glaze infused with garlic, honey, and a hint of lemon. Ready in just 30 minutes, this dish strikes the perfect balance of textures and flavors, while optional red chili flakes add a subtle kick. Garnished with toasted sesame seeds, it’s an eye-catching and delicious addition to any meal, whether served alongside roasted mains or as part of a plated vegetable feast. Perfect for weeknights or entertaining, it’s a healthy, gluten-free option that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 200 grams Water chestnuts (canned, drained and sliced)
- 3 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red chili flakes (optional)
- 1 teaspoon Toasted sesame seeds (optional garnish)
Instructions
Trim the ends of the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut each sprout in half lengthwise.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the halved Brussels sprouts to the skillet, placing them cut-side down. Cook for 4–5 minutes without stirring, allowing the cut sides to caramelize and develop a golden-brown color.
Flip the sprouts and cook for another 3–4 minutes, stirring occasionally. Remove the sprouts from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté the garlic for 30 seconds until fragrant.
Add the sliced water chestnuts to the skillet and cook for 2 minutes, stirring frequently.
In a small bowl, whisk together soy sauce, honey, lemon juice, salt, black pepper, and red chili flakes (if using).
Return the cooked Brussels sprouts to the skillet. Pour the soy sauce mixture over the vegetables and toss gently to coat everything evenly. Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly.
Transfer the dish to a serving bowl or platter and garnish with toasted sesame seeds, if desired.
Serve warm as a side dish and enjoy!
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 32.6 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1352 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
