10 minute skillet glazed Brussels Sprouts
oil free, soy sauce, maple, sriracha, orange zest
​​by priti malhotra

Priti learned to cook under the tutelage of her mother, an excellent cook,  who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods  that go well with wine.  Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.

A quick and easy way to eat more of those delicious Brussels sprouts
Serves 2

12-15 Brussels sprouts trimmed and cut in halves
For the sauce- 
1 1/4 tsp soy sauce / Tamari 
1 tsp maple syrup
1/2 tsp sriracha
1/4 tsp salt
1 tsp water
1/4 tsp orange zest

Mix all the ingredients for the sauce together in a small bowl and set aside. Trim bottom of the Brussels and slice each in half top to bottom. Heat an iron skillet on the stove. Add the Brussels sprouts. Give it a quick stir on high heat. Bring the heat to medium and cook for another 2 minutes, stirring often, so that they don’t stick to the pan, since we have not added any oil. 

Now pour in the sauce, it will quickly coat the Brussels sprouts. Cover and cook for about 2 minutes, remove lid and let them char a little bit, cooking uncovered and stirring continuously.
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Add a teaspoon of water to deglaze the pan. Serve hot.