Caribbean Brussels Sprouts

9 INGREDIENTS • 5 STEPS • 25MINS

Caribbean Brussels Sprouts

Recipe

5.0

1 rating

Bold flavors of the Caribbean will mask the boring flavor of steamed, boiled, or roasted Brussel sprouts. Now you have an amazing Brussel sprouts recipe for the holidays - and I know your family will be asking for this at Thanksgiving, Christmas, and Easter!

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Caribbean Brussels Sprouts

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Bold flavors of the Caribbean will mask the boring flavor of steamed, boiled, or roasted Brussel sprouts. Now you have an amazing Brussel sprouts recipe for the holidays - and I know your family will be asking for this at Thanksgiving, Christmas, and Easter!

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

25MINS

Total Time

$1.61

Cost Per Serving

Ingredients

Servings

4

us / metric

5 cups

Brussels Sprouts

3/4 cup

Shredded Salted Fish

soaked in water to remove salt

1

Onion

3 cloves

1

Lemon, freshly squeezed

1 tsp juice per 4 servings

2 Tbsp

1

Pimiento Pepper

2

Red Bird's Eye Chili Pepper, sliced

or 1/4 scotch bonnet pepper

1/2 tsp

Nutrition Per Serving

VIEW ALL

Calories

263

Fat

17.6 g

Protein

12.4 g

Carbs

17.1 g

Love This Recipe?

Caribbean Brussels Sprouts

Save

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.

https://www.youtube.com/user/caribbeanpot

Author's Notes

If using scotch bonnet peppers, remove the seeds if you’re concerned about the raw heat.

Cooking Instructions

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step 1

Wash the Brussels Sprouts (5 cups) with cool water, pat dry, trim off any stems and cut each one in half. Also dice the Garlic (3 cloves), Pimiento Pepper (1), and Onion (1).

step 1 Wash the Brussels Sprouts (5 cups) with cool water, pat dry, trim off any stems and cut each one in half. Also dice the Garlic (3 cloves), Pimiento Pepper (1), and Onion (1).

step 2

Heat the Olive Oil (2 Tbsp) on a medium flame and add the onion and garlic. Reduce the heat to low and cook for 3 minutes.

step 3

Now add the Salted Fish (3/4 cup) and cook for another 3 minutes.

step 4

Toss in the seasoning pepper and Red Bird's Eye Chili Pepper (2) and cook or 1 minute to release its wonderful oil, then add in the Brussel sprouts and Curry Powder (1/2 tsp) and give it a good stir. With your heat still on low, cook for 12-15 minutes. You will get some golden edges on the brussels sprouts, that’s what we want.

step 5

Taste and adjust for salt if needed. Squeeze in the juice from Lemon (1) at the end to brighten up the entire dish and serve warm.

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