about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!

    Search

    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.



Asian Sesame Glazed Brussels Sprouts.

Pop Quiz:  Does anyone know what this alien-like thing is?

IMG_4953 (640x419)

Ten points to everyone who guessed a Brussels sprouts stalk!

IMG_4956 (427x640)

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. 

IMG_4955 (640x427)

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

IMG_5007 (640x427)

Ingredients:

  • 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! 

IMG_4964 (640x427)

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. 

IMG_4965 (640x428)

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. 

IMG_4971 (640x427)

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). 

IMG_4967 (640x427)

Add all three to a small bowl and whisk to combine.

IMG_4974 (640x427)

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!

IMG_4981 (640x426)IMG_4982 (640x427)IMG_4984 (640x427)IMG_4986 (640x427)IMG_4987 (640x427)

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.

IMG_4994 (640x427)

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?

IMG_4997 (640x419)

IMG_5000 (640x421)

Serve on a bed of brown rice (or other grain of your preference)…

IMG_5001 (640x426)

And enjoy! :)

IMG_5009 (427x640)

Related Posts Plugin for WordPress, Blogger...

74 Comments so far
Leave a comment

Karen @ Gravy Training     at 6:25 pm

I love me some brussels sprouts! These look so delicious! Isn’t sesame oil the best? It’s like liquid happiness.

I had no idea brussels sprouts grew like that! I thought it was some sort of fancy “brussels sprout log” appetizer somebody had made :D

[Reply]

Emily Malone Reply:

Literally obsessed with sesame oil.

[Reply]

Jenny     at 6:40 pm

YUMMM! Who knew I would grow up to be a brussels sprouts lover!?

[Reply]

Kristen @ Kristen, Sweetly     at 10:51 pm

Hahaha, am I not the only person who can make a meal out of brussels sprouts?! Amazing.

[Reply]

Jess@atasteofconfidence     at 2:15 pm

i LOVE brussel sprouts- they are so good!

[Reply]

Kareen     at 9:39 pm

Hi Emily,
Congrats for Project Food Blog! You were an awesome participant and I loved every single entry.
I would also like to thank you for sharing the brussels sprouts recipe. I made it tonight and it was a real success. I made it as a side dish with some veggie/tofu rice. It was simple, yet super tasty!!
Have a good week!

[Reply]

Emily Malone Reply:

So glad you liked it! :)

[Reply]

melinda     at 10:17 am

I love sprouts this is a great recipe Thanks

[Reply]

Katie     at 2:48 pm

these look AH-MAZ-ING!! Brussels sprouts are one of my fave veggies. I showed this post to Kirt and even he said they look yummy. Going to make them asap!

[Reply]

Weights at Lunch « In my tummy     at 8:52 pm

[…] I went back to look at it and realized that I had all the ingredients in my cabinets. So I made her Asian Sesame Glazed Brussels Sprouts to go with the […]

Snow hiking and Brussels cookies « reciPeas & musings     at 11:32 pm

[…] I definitely did not make Brussels cookies. I made Brussels sprouts a la the Front Burner and they were very, very delicious. I ate them with an egg and fakin’ bacon sandwich, because […]

Michelle @ Housewife in the Raw     at 3:52 pm

I just made this and ate the entire pan for lunch today. I never knew I liked brussels sprouts! Thanks for a fantastic recipe.

[Reply]

The day I learned that I like brussels sprouts « Housewife in the Raw     at 4:09 pm

[…] the Raw) in Uncategorized. Leave a Comment I like them.  I really like them.  Who knew?  I used this easy, peasy recipe from the Front Burner blog and ate them over brown rice.  I finished the whole pan in one sitting […]

Halley     at 4:30 pm

I just made these and served them with quinoa- so delish!

[Reply]

Jen     at 9:45 am

So delicious! Found your blog through a friend and I’m always looking for quick and EASY vegetarian recipes as I don’t have a lot of time to cook. I love brussels sprouts and had everything already at hand to make this dish. So fast, so good. Thank you. This one’s a new staple dish of mine, for sure!

[Reply]

Emily Malone Reply:

So glad you found the blog – welcome! Glad you’re enjoying the food. :)

[Reply]

Melissa     at 7:30 pm

Just wanted to tell you these are seriously amazing. I’ve always liked brussels sprouts but my dad has always hated them. His reaction went from “oh no brussels sprouts” to “these aren’t bad” to “when are you going to make these again!?” Thanks again for the awesome recipes Emily!!!

[Reply]

Liz     at 1:35 pm

I love this recipe! Thank you for all of your hard work testing, photographing, and posting these. I know that when I make something from your site, it’ll turn out well (not always the case with blogs!)

[Reply]

marissa     at 2:21 pm

If I don’t have rice wine vinegar, what’s the best substitute? Many people online suggest apple cider vinegar and white vinegar. Thoughts?

[Reply]

Emily Malone Reply:

I think that combo would work well!

[Reply]

Asian Sesame Glazed Brussels Sprouts | AttackofTheForks     at 1:48 am

[…] See full recipes on : http://www.dailygarnish.com […]

Going Lean and Green » The Makings of a Nurse     at 11:53 am

[…] Lettuce Wraps with Asian Sesame Glazed Brussels Sprouts (probably one of my favorite ways of cooking brussels […]

TrackBack URI

Leave a comment

(required)

(required)




    Welcome.

    A resource for healthy recipes, cooking tips, and inspiration for active living. Welcome!

    @DailyGarnish

    running shoes

    On Facebook.

    Categories



© 2017 Daily Garnish
All content is protected by copyright. Please do not reproduce in any form.
Blog design by Splendid Sparrow