I wasn’t 100% sure where to put my feeling on Brussels sprouts, after a frozen bag-gone-bad really didn’t do them any favors. Fresh is always best, but even then the smell of those things cooking can knock anyone out of a small apartment kitchen quicker than rotten garbage disposal contents or too-many-days-old trash (in my opinion…).
(Did you know they were spelled Brussels sprouts? That extra “s” is tricky.)
Don’t be too intimidated by this stalk – the little sprouts are easy to pop/chop off and taste much better off of this than straight from a plastic bag!
Did you know…
-One serving = 6 sprouts, 45 calories & 90% of recommended daily Vitamin C intake.
-They’ve been shown to have cholesterol-lowering benefits.
-Due to their high concentration of “glucosinolates”, they’re a top-ranked cancer-fighting food.
-One cup of Brussels sprouts provides almost 200% of the recommended daily Vitamin K intake.
Luckily they don’t taste like they smell – nature has a few tricks up its sleeve!
In search of a new, creative way to get these on the dinner plate I found some inspiration from Emily (Daily Garnish). It’s hard to screw up vegetables with an Asian flare! But, we didn’t have rice vinegar or liquid aminos, so I improvised…
Sautéed Sesame Brussels Sprouts
15-20 Brussels sprouts*, halved
1 tbsp sesame oil
1 tbsp apple cider vinegar
Seasonings: garlic powder, salt/pepper
*Remove from stalk and rinse well, if applicable.
Heat 0.5-1 tbsp. of olive oil in a deep sauté pan over medium heat. Add sprouts, cooking and stirring frequently for 8-10 minutes, until lightly browned. Whisk apple cider vinegar, sesame oil & seasonings in a small bowl. Combine with sprouts and stir until combined. The heat will cook off some of the sauce, but also let the flavors soak into the sprouts.
We enjoyed these with a side of baked sweet potato “fries” & mashed cauliflower. A comfy, satisfying & colorful dinner plate (and low-light iPhone capture)…
Are you a sprouts lover?
If not, would you try this version? If so, what’s your go-to cooking method?