Pop Quiz: Does anyone know what this alien-like thing is?
Ten points to everyone who guessed a Brussels sprouts stalk!
Before these little balls of joy make their way into steamer bags in your freezer or the little pouches in the produce section, the actually grow on big stalks like this.
I love buying produce in its freshest, least processed form. Even if it means lugging a giant stick of Brussels sprouts out of Trader Joe’s. :) This next recipe is my attempt to convert any of you who are still clinging to childhood fears of this delicious vegetable…
Asian Sesame Glazed Brussels Sprouts
- 15 to 20 Brussels sprouts
- olive oil
- 2 tbsp Bragg’s liquid aminos (or soy sauce)
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 cup brown rice (optional, for serving)
To Prepare: If you have one of these fun stalks, simply cut the sprouts off at the base. If you buy yours already loose, you are one step ahead!
Next trim the base of each sprout off and then cut in half. Lay all halves face down in a big skillet over medium high heat. Drizzle with a few glugs of olive oil, and some salt and pepper.
You should hear the sprouts start to sizzle and steam. Let them cook face down for about ten minutes, until you start to get some good browning on the bottoms. Stir a few times so that all the sprouts are cooked evenly.
While your sprouts are sizzling away on the stove, you can go ahead and make your Asian marinade…
So often here I feel like I am sharing adventurous vegan experiments or multi-step Project Food Blog creations. But my goal recently is to provide as many “back to the basics” recipes as I do the more advanced. Hopefully there is something here for everyone. :)
A simple Asian marinade can be made from three ingredients that should become staples in your pantry – rice vinegar, sesame oil, and soy sauce (liquid aminos are very similar).
Add all three to a small bowl and whisk to combine.
Now back to the sprouts – grab your spoon and get ready to stir. Once the sprouts are good and browned on the bottoms, pour the marinade over them. There will be a lot of STEAM!
Stir the pan quickly so that the liquid from the sauce loosens up the browning on the bottom of the pan, and you get all that great flavor soaking into your sprouts.
I know you thought you didn’t like Brussels sprouts when you were young. Can you honestly tell me that this doesn’t look good?
Serve on a bed of brown rice (or other grain of your preference)…
And enjoy! :)