Asian-Inspired Brussels Sprouts

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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

Directions

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!

GUEST POST: Brussels Sprouts Chips

Brought to you by Janine!

BSC4I live in Seattle, where sunshine is rarely seen outside of the months of July and August, the nearly constant drizzle does not persuade locals to carry umbrellas, and a half inch of snow will shut the entire city down until it melts.  It is also a city where organic local produce is easy to find, many people have impressive vegetable gardens which produce yields well into the winter months, and outdoor farmers markets run year round in every neighborhood I can think of. Kale, turnips, winter squashes, beets, chard, onions, and Brussels sprouts are all bountiful thanks to the (mostly) temperate conditions. I consider myself lucky to have such a wealth of freshly grown food options at my disposal.  I do often find myself  wondering how much longer I can find creative uses for all these winter vegetables. By the time it’s February, vegetable soup is stale to my palate, and roasted vegetable sides are yesterday’s news.  I need something light. Something crisp. Something fresh. Aha! Most of us in the Pacific Northwest have had our share of kale chips. Here is a fresh take on the light and crunchy green snack: Brussels sprout chips. Enjoy!

BSC1Ingredients

15-20 large Brussels sprouts
1 large lemon or 2 small ones
1 tbs fresh thyme if you have it or 1 1/2 tsp dried if you don’t
1/2 tsp sea salt
Pepper to taste
1/4 cup olive oil

BSC2Directions

Line a baking sheet with parchment paper and preheat an oven to 350 degrees Fahrenheit.

Cut off the bud end of the Brussels sprouts and let the loose large outside leaves flake off (some leaves may need a little BSC3assistance). Save the inside cores of the Brussels sprouts for another recipe.

Mix the juice of 1-2 lemons, with thyme, sea salt, and a few grinds of pepper. Whisk in the olive oil to make a dressing.

Toss your sprout leaves in the dressing and bake on your lined sheet at 350 for 8- 10 minutes or until crisp.

Voila! You can turn just about any hearty leaf like vegetable into a chip using this same method. Try kale chips if you haven’t, they’re delicious. Another fun variation is trading out the lemon or thyme in the dressing for something else such as rosemary, lime, or even cayenne pepper.