As a child I never understood the purpose of Brussel sprouts, they were always the last thing left on my plate after a turkey dinner. They were nothing more then a bland but healthy side dish which I had to suffer through eating twice a year on thanksgiving and Christmas.
Brussel sprouts are low in calories (55 calories per cup) and packed full of nutritional benefits. A cup of Brussel sprouts contains over 240% of your recommended daily intake of vitamin K and 130% of your intake of vitamin C.
After testing many good, and some not so good ways of preparing Brussel sprouts I have concluded that this is my absolute favourite recipe. The shaved Brussel sprouts are soft and slightly burnt and dripping in a delicious ginger and sesame sauce. This is fantastic side dish with chicken or fish or is also great served cold as a salad (I recommend doubling the recipe to ensure you have some for the next day, cold leftovers never tasted so good!). You can thinly slice the Brussel sprouts the day before to cut down on time and then quickly cook right before eating.
- 500 grams (or 1.1lbs) brussel sprouts
- 1 tbsp sesame oil
- 2 tbsp fresh grated ginger
- 1 clove garlic, crushed
- 2 tsp honey*
- 1½ tbsp tamari (or soya sauce if not gluten free)
- ⅓ cup diced scallions
- 1½ tbsp sesame seeds
- Start by washing the brussel sprouts and removing the thick stems. Using a sharp knife thinly cut the brussel sprouts into shaved slices, to save time you can also use the slicing blade on the food processor to cut the brussel sprouts.
- In a large frying pan or wok heat the sesame oil on medium high heat. Add in the grated fresh ginger and garlic and cook until it becomes fragrant then add in the shaved brussel sprouts. Sautee for 3-4 minutes until they begin to soften and then add in the honey, tamari and scallions. Stir and cook for another 3 minutes.
- To serve place on a dish and sprinkle with sesame seeds.