Savory steamed brussels sprouts

Make a delicious, healthy side dish with only five ingredients.

“Steaming is a very simple cooking technique that is often overlooked in both home and restaurant kitchens,” says Joint Venture private chef Danny Newberg. “Aside from requiring very little clean-up, it can be a healthier alternative than frying or sautéing as it eliminates the need for a fats like oil or butter when cooking.” This simple dish makes a great side for lunch or dinner.

Serves four

4 cups Brussels sprouts
1 sweet potato
1 chili, sliced (such as fresno, serrano, or jalapeño)
2 tablespoons rice wine vinegar
1 tablespoon soy sauce

1. Preheat oven to 350º. Roast sweet potato until you can stick a toothpick through it with little resistance, approximately 45 minutes. Let cool and then cut into 1-inch cubes.

2. Set a steamer over boiling water and steam Brussels sprouts for 12 to 15 minutes. Some steamers may take slightly longer than others but you should be able to easily pierce the vegetable with a fork.

3. Once Brussels sprouts are finished cooking, mix with chili, vinegar, and soy sauce. Let sprouts sit in this marinade for 15 minutes to soak up the flavor.

To Serve: Place sweet potatoes and Brussels sprouts on a serving platter and drizzle with leftover liquid from the marinade.

Also in this series:Raw Brussels Sprouts Slaw and Roasted Brussels Sprouts