my first, and many more to come.

Another thing in the supermarket I rarely see, brussels sprouts. I knew I had the recipe for these greens as they were on my regular magazine, SHAPE. One of my favourite magazines with guilt free, quick and delicious recipes. It's really fun to blog about my first attempts on different kind of food. I've really never tried this before. They were like baby cabbage, cute tiny.. but never underestimate them. They were quite filling for me, or am I just a small eater?

You could definitely have it with rice for lunch or dinner. I really like these greens as they were sweet and crunchy. How shall I put it... sweet like yellow onions! It's one of my favourite vegetables now.

Braised Brussels Sprouts Recipe
(serves 4 - adapted from SHAPE)

450g of brussels sprouts
1/3 cup minced shallots
1/2 tsp salt
1/4 cup mustard
1/3 cup water, divided

2 tbsp brown sugar*
Olive oil
Freshly grounded black pepper

Method:
Cut of the base of the sprouts with a sharp knife and half them (or you could slice them into tiny pieces). Heat a large pan over medium heat. Drizzle with olive oil and swirl to coat the pan. Add in minced shallots and saute until fragrant for about 2mins. Stir in sprouts, salt, and 3tbsp of water. Spread the brussel sprouts evenly across the pan. Reduce heat to medium-low, cover and cook for 5mins.

Meanwhile, combine mustard, brown sugar, and remaining water in a bowl and stir till blended. Once sprouts have cooked for 5mins, pour in mustard mixture and give it a good stir. Reduce heat to cook for another 3-5mins according to preference.
Remove from heat and give it a touch of black pepper.

~|Notes|~
*I replaced sugar with honey for more flavour, do use maple syrup if you have them.
**Sprouts will get brownder and more intensely flavoured the longer it's cooked.