Stir-fried Brussels sprouts with umami sauce from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil and Sam Fox

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Notes about this recipe

  • mharriman on November 24, 2017

    I have made the Umami sauce for a couple recipes in this cookbook and loved it with them (halibut comes to mind) but we didn’t like it very much with Brussels sprouts. We thought the sauce took over too much. We love Brussels sprouts with a bit of olive oil or butter only, so this added sauce didn’t do it for us. That being said, the quick stove top sauté part of the recipe was perfect for Thanksgiving when nothing else could fit in the oven (roasting sprouts would not have worked). Next time I’ll just omit the sauce or make it an optional side.

  • imaluckyducky on September 10, 2013

    This is a fantastic way to cook b. sprouts! I used to be a sprout hater until I discovered roasted b. sprouts, but with the heat of summer, roasting was out of the question. This method allows a good char without over-cooking and is incredibly quick. The umami sauce makes b. sprouts insanely good, and it surprised me how nicely the sprouts could stand up against strong flavors.

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