Brussels sprouts are the resident enemy vegetable, but I like including them in my vegetable side rotation every once in a while. I've braised them as a side and roasted them as an appetizer, but I like to find new tastes for them. I googled a recipe for sesame brussels sprouts and found this one, so I went with it. They turned out well and were really easy, though a little more of the sauce wouldn't have hurt.
sesame roasted brussels sprouts
serves 4
1 lb fresh brussels sprouts
2 tablespoons + 2 teaspoons vegetable oil
2 cloves garlic, minced
1 tablespoon toasted sesame seed oil
3 tablespoons orange juice
2 tablespoons toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
fresh cracked black pepper
salt
serves 4
1 lb fresh brussels sprouts
2 tablespoons + 2 teaspoons vegetable oil
2 cloves garlic, minced
1 tablespoon toasted sesame seed oil
3 tablespoons orange juice
2 tablespoons toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
fresh cracked black pepper
salt
Preheat oven to 400ºF.
Cut each sprout in half lengthwise and place in a bowl. Add 2 tablespoons vegetable oil, salt and pepper and toss to coat. Pour sprouts onto baking sheet. (Save bowl to use later.)
Bake sprouts for 20-25 minutes (flipping the sprouts halfway through the baking time) or until they start to brown around the edges. If you don't have pre-toasted sesame seeds, spread them out on a small baking sheet and toast while sprouts are roasting. Toasting shouldn't take more than 10 minutes, check on them every few minute until they've darkened.
While brussels sprouts are baking place a small skillet on medium high heat. Add 2 teaspoons oil and minced garlic. Saute garlic for 1-2 minutes. Add orange juice and toasted sesame oil stir and remove from heat. If you want it to be heavier on flavor, make two servings of the sauce.
Once brussels sprouts are fully cooked, remove baking sheet from oven and place back into the bowl. Pour the orange juice mixture over the sprouts. Add toasted sesame seeds and toss the brussels sprouts until well coated in sauce. Season with fresh cracked black pepper and salt to taste and serve.
-E
Cut each sprout in half lengthwise and place in a bowl. Add 2 tablespoons vegetable oil, salt and pepper and toss to coat. Pour sprouts onto baking sheet. (Save bowl to use later.)
Bake sprouts for 20-25 minutes (flipping the sprouts halfway through the baking time) or until they start to brown around the edges. If you don't have pre-toasted sesame seeds, spread them out on a small baking sheet and toast while sprouts are roasting. Toasting shouldn't take more than 10 minutes, check on them every few minute until they've darkened.
While brussels sprouts are baking place a small skillet on medium high heat. Add 2 teaspoons oil and minced garlic. Saute garlic for 1-2 minutes. Add orange juice and toasted sesame oil stir and remove from heat. If you want it to be heavier on flavor, make two servings of the sauce.
Once brussels sprouts are fully cooked, remove baking sheet from oven and place back into the bowl. Pour the orange juice mixture over the sprouts. Add toasted sesame seeds and toss the brussels sprouts until well coated in sauce. Season with fresh cracked black pepper and salt to taste and serve.
-E
