RECIPE
9 INGREDIENTS5 STEPS25MIN

Caribbean Brussels Sprouts

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

25MIN

Total Cooking Time

9

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3/4 cup
Shredded Salted Fish
soaked in water to remove salt
1
Onion
3 cloves
1
Pimiento Pepper
2
Red Bird's Eye Chili Pepper , sliced
1/4 scotch bonnet pepper
1/2 tsp
Curry Powder
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Author's Notes

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

Directions

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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 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 Lemon Juice (1 tsp) at the end to brighten up the entire dish and serve warm.

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