Curried Brussels Sprouts with Currants
Earthy spices and sweet currants elevate tender-crisp sautéed sprouts
Why This Recipe Works
The natural sweetness of currants balances the earthy heat of curry powder, turning a simple brassica into a complex side dish. Blooming the spices briefly with shallots before adding the vegetables ensures the flavors are vibrant rather than dusty.
Instructions
Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the minced shallot and curry powder, cooking until the shallot is softened and the spices are highly fragrant.
Add the Brussels sprouts and currants to the skillet. Arrange the sprouts cut-side down in a single layer to ensure even browning.
Pour in the water and immediately cover the pan with a tight-fitting lid. Reduce the heat to medium and simmer for 5 minutes, or until the sprouts are bright green and just tender.
Remove the lid and increase the heat to medium-high. Cook for 3-5 minutes, allowing the remaining water to evaporate and the sprout bottoms to become deeply browned and caramelized.
Season with salt and pepper to taste, tossing gently to combine. Serve warm, with the currants tucked among the browned leaves.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
