This recipe is super simple to prepare and will serve a party or yourself for a whole week. It goes great as a side dish, a mix-in for a salad, or as an appetizer topper like we’re showing here. We paired it with some toasted wheat baguette, cashew cheese, and cracked spices & pepper. The brussels recipe itself, though, comes from Brenda Klein from the great blog Batch Bitch.
Following her graduation from Wake Forest University with a B.A. in Speech Communications, Brenda pursued a childhood dream to become a professional chef. For several years after earning her degree from New England Culinary Institute, she fulfilled that dream, and even got to work at such prestigious restaurants as The French Laundry in the Napa Valley. While she no longer cooks professionally, she can't help but cook in large quantities and share recipes on her blog.
Serves approx. 5
- 1.5 lbs. brussels sprouts (for me, this was approx. 22 sprouts)
- 1 tbsp toasted sesame oil
- 1/2 tsp salt
- ground pepper
- 1 tbsp sesame seeds (these can be raw or toasted)
- fresh squeeze of lemon
- Clean the brussels sprouts and remove bruised outer leaves. Slice thinly, or use food processor to shred. (Alternately, you can buy pre-shredded brussels at most grocery stores nowadays.)
- In large wok or saute pan, heat sesame oil on medium-high.
- Add the shaved brussels sprouts and the salt & pepper. Stir to keep everything moving. (Or flip contents of pan, if so-skilled!) The pieces are small enough that they will cook quickly.
- After 4-5 minutes, turn the heat off and add sesame seeds (these can be raw or toasted.)
- Taste the veggies to see if they are seasoned & cooked to your liking. Squeeze the lemon over the top of everything. Serve cold.