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 …
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
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.
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.