Brussels Sprout Leaves in Whisky-Orange Sauce
- Vegetable recipes
- Peanut free
- Low calorie
- Vegetarian
If you avoid brussels sprouts because of their strong flavour or dense texture, give this recipe a try. Because the leaves of a brussels sprout cook so much faster than whole heads, the flavour doesn't get too strong and it's further enhanced by the addition of Quebec maple syrup and Canadian whisky.
Ingredients
- 8 cups (2 L) brussels sprouts, about 1-1/4 lb (650 g)
- 1 tbsp (15 mL) butter
- 1 tbsp (15 mL) maple syrup
- 2 tbsp (30 mL) Canadian rye whisky
- 1 tsp (5 mL) finely grated orange peel
- Salt and pepper
Preparation
Cut stem ends from brussels sprouts and separate heads into individual leaves. Boil in a pot of boiling salted water for 3 to 4 minutes or until almost tender. Drain well. (Make Ahead: Can be made ahead to this point, refreshed under cold water, drained and reserved in refrigerator for up to 1 day).
Heat butter in a skillet set over medium-high heat. Add maple syrup and whisky and bring to a boil. Add reserved brussels sprout leaves. Toss to coat. Stir in orange peel and salt and pepper to taste. Cook until leaves are tender.
Makes 6 to 8 servings.
Tip: If leaves are too hard to separate near the core, quarter core and add to leaves.
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