Sesame-Soy Brussels Sprouts

brussels-pan1

INGREDIENTS
1 pound Brussels sprouts
1–2 tablespoons peanut oil or vegetable oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sugar or maple syrup
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes (optional)

PREPARATION

  • Trim the base of each Brussels sprout and discard before slicing each sprout in half.
  • Heat a large skillet over a medium flame. Add a thin layer of oil to the pan (just enough to evenly cover it) and lay sprouts cut side down in the skillet.
  • Cook for about 8 minutes or until lightly browned (sprouts will sizzle and steam a bit).
  • In the meantime, whisk the soy sauce, vinegar, sesame oil, sugar, and garlic together.
  • Once the sprouts are browned, stir a few times, mixing them up, and cook for 1 more minute.
  • Add the whisked sauce and stir the sprouts vigorously to coat them well.
  • Stir and cook for about 2 minutes, or until all sauce is absorbed, to caramelize the sprouts. Serve hot.

Serves 2–4 as a side dish. Prep time, 10 minutes; cook time, 10–15 minutes.

Share this post

Magazine Search

Recent Recipes articles:

How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

More recent articles:

Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
Food:
Adventures of a self-taught home cook
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.