Brussel Sprout Oriental

Simmered Brussels sprouts get a savory boost from soy sauce and butter, plus sliced water chestnuts for a crunchy contrast that regular Brussels sprout recipes don’t have. It’s a simple side dish that adds something unexpected to the dinner table.

Cook the Brussels sprouts in salted water just until tender, about 8-10 minutes. You want them cooked through but still firm enough to hold their shape. Mushy sprouts won’t stand up to the other ingredients.

The soy sauce and seasoned salt go in after draining, along with butter and the water chestnuts. Just heat everything through so the flavors coat the sprouts and the butter melts into a light glaze.

Water chestnuts stay crunchy even when heated, which gives this dish a textural contrast that makes it more interesting than buttered sprouts alone.

Kitchen Tips

• Trim the stem ends and remove any yellowed outer leaves before cooking. A small X cut in the bottom of larger sprouts helps them cook evenly.
• Don’t overcook. Pull them at 8 minutes and test with a knife. The center should give slight resistance.
• Drain the sprouts well before adding the sauce ingredients. Extra water dilutes the soy sauce and butter glaze.

Variations

• Add a splash of sesame oil and a sprinkle of toasted sesame seeds for a nuttier finish.
• Toss in a handful of sliced scallions at the end for color and a mild onion bite.
• Replace soy sauce with tamari for a gluten-free version.