Sesamegingerbrusselssprouts Recipes

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SESAME GINGER BRUSSELS SPROUTS



Sesame Ginger Brussels Sprouts image

I LOVE Brussels sprouts! I usually roast them with garlic, olive oil and sea salt. This recipes sounds wonderful - from June 2007 GH. Haven't tried it yet but will this fall when they are back in season.

Provided by MA HIKER

Categories     Vegetable

Time 30m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 7

2 (10 ounce) containers Brussels sprouts
2 tablespoons soy sauce (they recommend low-sodium)
2 teaspoons fresh ginger, peeled & grated
1 teaspoon sesame oil
1 tablespoon olive oil
1 large onion, cut in half & thinly sliced
2 tablespoons water

Steps:

  • Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters.
  • In a cup, stir together soy sauce, grated ginger and sesame oil.
  • Meanwhile, in nonstick 12-inch skillet heat olive oil over medium heat until hot. Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally.
  • Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
  • Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat; stir in soy sauce mixture.

SESAME BRUSSELS SPROUTS



Sesame Brussels Sprouts image

Provided by Donal Skehan

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

130 grams (4 1/2 ounces) Brussels sprouts
4 spring onions
1 Thai red chile
25 grams (1 ounce) butter
1 tablespoon reduced salt soy sauce
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon sesame seeds

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.

BRUSSELS SPROUTS WITH SESAME SEEDS



Brussels Sprouts With Sesame Seeds image

These Brussels sprouts pair nicely with both Asian dishes and roasted meats. The trick to these is getting that nice brown roasted look and flavor without burning them.

Provided by Debbwl

Categories     Vegetable

Time 26m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 lb Brussels sprout, quartered
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon sherry wine
1 tablespoon sesame oil
1 tablespoon 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.

SHREDDED GINGERED BRUSSELS SPROUTS



Shredded Gingered Brussels Sprouts image

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 pound fresh Brussels sprouts (about 5-1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper

Steps:

  • Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges

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