Potsticker-Style Veggies

There are some things that are just irresistible. For me, good potstickers fall in that category. There’s something about the combination of caramelization and soft steamed interior that I just can’t turn down. The method actually works for veggies too. My favorite veggie to do Potsticker-style is Brussels Sprouts.

Brussels sprouts have a bad reputation. They have the same built in pop up timer as the other cruciferous veggies like broccoli and cabbage that can leave a house smelling like rot if they are cooked too long. If you are steaming them, then timing is critical. The Potsticker method works really well when there are distractions. And because of the caramelization, it changes the flavor profile and makes them a bit sweet and a little soft. I did this recipe with baby Brussels sprouts that were small enough for the kid to pick up and paired it with pasta which he loves and they were a big hit.  The hubs loves brussels sprouts this way too although he eats most veggies.


Potsticker-Style Brussels Sprouts








1 pound Brussels sprouts, halved or quartered (whichever you prefer)
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup water

Toss the Brussels sprouts with salt and pepper. In a medium hot skillet (select one that has a cover or use a cover from another pan), add 1 tablespoon oil and spread out the Brussels sprouts so that it forms an even layer. After about 5 minutes, turn over a couple pieces and look for some browning. If it is brown, toss in the water and cover the pan. The water will steam the Brussels sprouts. After about 8 minutes try and stick the brussels sprouts with a fork. If it is still hard add a couple of tablespoons of water and cover again. Check again in a few minutes. Drizzle a tablespoon of olive oil over the finished Brussels Sprouts and serve.

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