Yummy Brussels Sprouts

I like Brussels sprouts. Always have. BUT, I am always on the hunt for new and delicious ways to prepare and enjoy my veggies. Last night, we ate some really yummy brussel sprouts, so I thought I’d share the recipe and the book that it came from. Please note: I have a long way to go as a foodie photographer—I didn’t think to wipe down the edges of my dish! I took a big bite and thought, “Wow this is good. I should share this!” and grabbed my camera …

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Sesame Brussels Sprout Sauté

16 Brussels sprouts
4 garlic cloves
2 T extra virgin olive oil
1 T Mirin
1 T toasted sesame oil
1/4 cup toasted sesame seeds
Sea salt

Trim off dry ends and pull away damaged outer leaves. With stems down, thinly slice Brussels sprouts. In large skillet over medium heat, sauté garlic in olive oil until soft. Add Brussels sprouts and mirin and sauté for 15 minutes (don’t skimp on time as the goal is caramelized sprouts and incredible flavor.) Continue sautéing until sprouts start to brown—add a tablespoon of water if needed. Remove from heat, toss with sesame oil and sesame seeds. Season with salt and serve. 

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The book is Clean Food, by Terry Walters. I have the green-cover version, but I see that there is now an revised and expanded edition (cool.)
I met Terry at the Where Women Create event back in 2011. I like to check in on her website every now and then and I always like what I’ve see and read.

She has been one of my mentors on my journey to better health and whole foods. My hope is that I continue to learn from her and someday prepage vegetables that won’t cause Taft to cry when I make him take a bite.

I’ll keep you posted on that!
Stacy's signature

Comments

  1. Lisa DeVore says:

    Veggies with your signature sprinkles (sesame seeds)! Love it

  2. Looks like a great recipe Stacy. I’ve got an AWESOME salad recipe that is jammed packed with goodness. Mince or thinly slice cabbage (red or green), raw brussels sprouts, raw kale and raw broccoli. Shredded carrots can also be added. Toss in some dried cranberries, pumpkin seeds and/or walnuts/pecans/almonds. Toss with a “sweet” dressing. I use Creamy Poppyseed but I’ve also had it with Sweet Onion. It is surprisingly delicious! It is quite a hearty salad and very filling. It also keeps well in the fridge even with the dressing on it. Hope you give it a try. I don’t think you’d be disappointed. Have an awesome day!

  3. I absolutely LOVE brussel sprouts. In fact, purchased some on the stalk from Trader Joe’s the other day. Guess what we’re having with dinner tonight?!

  4. ooh- Brussel Sprouts are one of the family favorites – have a stalk just outside the door- so we will surely try this. Thanks for the idea!

  5. I can’t stand Brussel Sprouts as I find them so bitter, but having them this way might make them a bit tastier:)

    In the UK sprouts are always part of the Christmas dinner, whether people like them or not! (They’re a bit like Marmite – yeast extract – you either love it of hate it:))

    It’s really funny in my brother’s house on Christmas day. My sister-in-law loves sprouts & has a plateful, whereas my brother, niece & nephew can’t stand them & only have 1 on their plate.

    Afterwards they go in the garden & each see how far they can kick their sprout:)

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