Sesame Soy Brussels Sprouts
Our family is big on Asian cuisine (btw, did you follow last weekend’s Instagram adventure in Flushing, Queens?) — Chinese, Thai, Vietnamese, Japanese…we are huge fans. Clients often tell me “Asian cooking is too complicated!” or “There are too many ingredients!” or “I only eat Asian food at restaurants!” While it is true that some dishes require complicated techniques or have a lot of ingredients, certainly that is not the case for all recipes. Enter: these Brussels Sprouts, an easy enjoy-at-home favorite.
- 1 pound Brussels sprouts, halved with roots removed
- 2 garlic cloves, minced*
- 2 scallions, thinly sliced
- 2 Tbsp low sodium soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp ponzu
- 1 Tbsp rice vinegar
- 1 tsp sesame seeds, toasted
* For this recipe, I like to use a garlic press for a very fine texture.
- Steam Brussels sprouts about 2-3 minutes
- Preheat oven to 375 degrees
- Whisk soy sauce, sesame oil, ponzu and rice vinegar. Add garlic, combine.
- In a baking dish or a cast iron skillet, toss Brussels sprouts with soy marinade
- Roast 20-30 minutes, or until caramelized
- With about 3 minutes remaining, toast sesame seeds in a pan over medium low heat
- Serve on a platter with sliced scallions and toasted sesame seeds
The crispy edges are, of course, my favorite part! Please let me know how you like this recipe if you make it at home — I love hearing from you! Hope you enjoy…