Teriyaki brussels sprouts

Teriyaki Brussels Sprouts

Look at how gorgeous these are.  I found them at the new Natural Grocers.  LOVE IT!  Anyhow I cleaned them up and cut the bottom off and cut them in half. To clean them, simply  rinse under water and then remove the most outer leaf if there is damage from shipment. 

 

Get a pan and heat up some coconut oil, you're going to sear these babies so they are nice and brown before we steam cook them.

You'll need this.  Really you can use any kind you want, but I have to go Gluten Free...so because you use a little of this, it's not really the "cleanest" way to eat it, but OH MY GOODNESS, just 1 tablespoon for the whole thing is all you really need. Now if you don't want to use teriyaki, there are so many other things you CAN use...Balsamic Vinegar, Worcestershire sauce are two that sound like they would be good.  

So brown the heck out of them and this is when I season them too, I use a little curry, or some garam masala, in addition to just plain ol salt and pepper.  Hold off on the teriyaki until you add the water to steam them.  If I had to guess Id say it takes about 4-6 minutes to sear them up on medium heat...not too hot

After a few minutes add a little bit of water, just about enough to cover the bottom of the pan.  This is also when you add the teriyaki sauce to it, I just add it right to the water in the center. The water is going to be absorbed into the brussel sprouts and so will all that great teriyaki sauce you put in there, not too much, just enough, about 1 1/2 Tablespoons or so.

Like so....then COVER IT FOR ABOUT 6 MINUTES or so. and turn the heat down to simmer it and steam them.

When all the water has been absorved, it's done.  If the color is still really bright green, go another minute, and add a very small amount of water to prevent burning. You want it to be soft not too crispy.

And the finished product is this!

Served with Filet Mignon and Mashed Potatoes