Sautéed Sesame Brussels Sprouts

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.)

raw brussels sprouts stalk

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!

brussels sprouts 1

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

Olive oil
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)…

brussels sprouts dinner


Are you a sprouts lover?
If not, would you try this version? If so, what’s your go-to cooking method?


Filed under dinners, food, Meatless Monday, Nutrition, recipes

11 Responses to Sautéed Sesame Brussels Sprouts

  1. I like brussels sprouts, but usually just roast them with some balsamic. Excited to try this new variation!

  2. Miz

    these look amazing.
    I have no idea who I am anymore :-)
    I used to hate the b-sprouts!

  3. I’ve never tried brussels sprouts before, but I’ve seen a lot of recipes for them lately. I guess I’d be willing to try!

  4. I was hoping you would post this recipe. Sounds delicious!

  5. My favorite way is to roast them as well, so I’ll have to try this method. I think it would be good with some sesame seeds as well – good crunch! Fresh brussels are def more delicious than frozen! -Holly

  6. Kat

    Wow! Somehow you made brussels sprouts look amazing… Might have to try making those for dinner tonight. Yum?

  7. I love roasting brussels sprouts. Or if I’m in an indulging kind of mood, turkey bacon is an awesome addition the whole family usually loves!

  8. True fact: I had my first brussel sprout last Thursday. (hand to the sky)

    I liked it! Don’t judge:)

  9. Joni

    Here’s my new favorite – I made these for Thanksgiving, and they were a hit! I love them as a side with just about any meal:

    Lemon Pepper Brussels Sprouts
    Yield: 6 servings
    • 2 pounds fresh Brussels sprouts (never use frozen)
    • 1/4 cup high quality olive oil
    • 6 cloves garlic minced or 3 teaspoons prepared minced garlic
    • 2 tablespoons lemon pepper seasoning, divided
    • Lemon wedges
    1. Cut Brussels sprouts into quarters. (Very small ones can be halved.)
    2. Using a large skillet with curved sides, heat olive oil and cook garlic until slightly browned, about one minute or less. Turn heat to high, add Brussels sprouts, and toss to coat evenly with oil. Add one tablespoon lemon pepper. Cook, turning constantly, until slightly browned and heated thoroughly. This can take up to 20 minutes. You can cook them on lower heat, turning frequently, if you have other cooking chores to do. It’s OK if they are crisp, but don’t let them burn.
    3. Toward the end of cooking, add the remaining tablespoon lemon pepper and turn to coat well. Sample frequently. They are finished when you say they are. Garnish with lemon wedges.

  10. I’m apparently one of many to roast every Brussels sprout that comes through my kitchen. Add olive oil, sea salt and cracked black pepper, roast until the edges are a little bit crispy, and man, are those things delicious! (Then again, I’m pretty sure that shoe leather cooked in that manner would be pretty delicious, too).

  11. I LOVE Brussel Sprouts! I usually steam them first then saute them in oil and garlic, add in some parmesan cheese and you’re good to go! sometimes I add bacon…

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