Sesame Roasted Brussel Sprouts Recipes

BRUSSELS SPROUTS WITH SESAME SEEDS

Steps:

• Toast sesame seeds in large non-stick skillet and set aside.
• In a large non-stick skillet over medium heat, warm olive oil. Add garlic and Brussels sprouts. Saute for 15 - 20 minutes, allowing to caramelize as that gives them a lot of flavor. (if they start to burn or stick to the bottom of the skillet, add 1-2 tablespoons of water to delgaze pan. Being careful not to add to much).
• When sprouts are brown and tender toss with sherry, sesame oil, and sesame seeds.
• Remove from heat and serve.

SESAME BRUSSELS SPROUTS

Steps:

• Get a pan on a medium heat and add in the olive oil.
• Slice the Brussels sprouts in half and place them flat side down into the pan for 3 to 4 minutes. You're looking for them to go golden so don't be tempted to turn them! Season with sea salt and black pepper.
• Slice the spring onions on the diagonal and add to the pan around the sprouts.
• Cut the butter into slices and add to the pan around the sprouts and spring onions.
• Slice up your red chile and scatter into the pan, adding the seeds if you're feeling brave!
• Add the soy sauce and sesame oil and give it all a good toss. Add in your water to ensure they cook through for about 3 to 4 minutes. This will also create a sauce for your spouts.
• In a separate pan, toast your sesame seeds in a dry pan over medium heat for 2 minutes or until lightly browned, stirring occasionally.
• Serve on a plate and scatter over the browned sesame seeds.

ROASTED BRUSSELS SPROUTS

Steps:

• Roast brussels sprouts:
• Preheat oven to 450°F with rack in upper third.
• Toss Brussels sprouts with oil, then arrange, cut sides down, in a 17- by 12-inch shallow baking pan. Roast, without turning, until outer leaves are tender and very dark brown, 40 to 45 minutes. Add butter and toss to coat.
• Make dressing:
• Stir together all dressing ingredients until sugar has dissolved.
• Make puffed rice while sprouts roast:
• Cook cereal, oil, and shichimi togarashi in a small skillet over medium heat, shaking skillet and stirring, until rice is coated and begins to turn golden, about 3 minutes. Transfer to a bowl and cool, stirring occasionally.
• Finish dish:
• Put Brussels sprouts in a serving bowl, then toss with just enough dressing to coat. Sprinkle with puffed rice and serve remaining dressing on the side.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS

Steps:

• Bring a pot of salted water to a boil.
• Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
• Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
• Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
• Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
• Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

BRUSSELS SPROUTS WITH SESAME SEEDS

Steps:

• Trim off the end of each brussels sprout. Using a sharp, small knife, cut a cross about 1/2-inch deep in the base of each sprout.
• Put the sprouts in a saucepan and add cold water to cover and salt. Bring to a boil and cook 10 minutes until tender. Drain.
• Add the butter and stir until melted.
• Put the sesame seeds in a skillet and cook, shaking the skillet and stirring, until seeds are lightly toasted. Add the Brussels sprouts and sprinkle with cumin. Toss to blend and serve.