These Brussels sprouts are a December recipe, so when we add the citrus to this I’m reminded of my childhood in England, where candy and candle-decorated oranges called Christingles were part of a public school Christmas celebration.
The sweetness of the citrus and carmelized onion work well with the bitterness of the cocoa nibs and Brussels sprouts. Remember to start making the rice about halfway through this recipe if you don’t already have some handy in a rice cooker!
Makes about 2 cups
Takes 60 minutes
1 tablespoon oil
1 large red onion, chopped
10 small Brussels sprouts, chopped
1/4 cup water
1 tablespoon dried mint
1 tablespoon cocoa nibs
1 orange or mandarin, separated into wedges
Salt and pepper
Cooked rice (optional)
Add the oil and onion to a pan and cook on medium heat for half an hour, stirring occasionally. Stir in the brussels sprouts, add 1/4 cup water, and continue cooking for another 15–20 minutes, stirring rarely. When you can’t take it any more and just have to eat the deliciousness that awaits, remove from heat, and add the mint and nibs. Add salt and pepper to taste, serve over rice, and garnish with the orange wedges.