I would have guessed it was too early in the growing season for Brussels sprouts, so imagine my surprise when I found a perky looking bin of fresh, bright green baby Brussels sprouts at the market! Fabulous! It’s a wonder these little gems are so small, for all of the nutrition they manage to contain. A single cup of Brussels sprouts contains 4 grams of fiber, approximately 25% of your daily Vitamin A and folic acid requirement, and way more than a day’s worth of vitamins C and K… all for about 55 calories.
Many people think they dislike Brussels sprouts, which is a real shame. This vegetable is truly delicious, when it isn’t boiled so sorrowfully long that it’s vibrant color, fresh flavor, and pleasing crunch fades away. If that has been your only experience with Brussels sprouts, please, give this recipe a try. I think you’ll enjoy it, and I know the hefty shot of vitamins will make you feel great!
Ingredients (makes 2 side dish servings)
2 heaping cups of baby Brussels sprouts, ends trimmed
1 teaspoon toasted sesame oil
1/4 cup water
1 garlic clove, minced
1 teaspoon honey
2 teaspoons soy sauce
1/2 teaspoon sesame seeds
Step 1) Combine Brussels sprouts, sesame oil, and water in a shallow pan with a tight fitting lid. Cover and cook over high heat for 5 minutes. Shake pan occasionally so that Brussels sprouts don’t stick to the bottom, but do not lift the lid!
Step 2) After 5 minutes, remove the lid and reduce heat to low. Add garlic, honey, and soy sauce to pan. Cook with stirring for 3 minutes.
Step 3) Remove from heat, garnish with sesame seeds, and serve. So easy!
2 replies to “Asian-Inspired Brussels Sprouts”
I love how versatile brussel sprouts have become!
I agree. When people say they don’t like brussels sprouts, I wonder if they’ve tried them in any sort of interesting preparation, or if they have only suffered through mashy little boiled sprouts.