Real Food Friday: Sesame Ginger Brussels Sprouts
We love Brussels sprouts, and usually find ourselves preparing them by roasting them in the oven. We wanted to shake things up a bit, adding a little variety to one of our favorite vegetables.
This recipe calls for a unique combination of Brussels sprouts and fresh ginger, which intrigued us. This dish would be great as a side to your dinner or would fit the bill when craving a salty mid-afternoon snack.
It’s the end of the work week (for some of us), which means it’s Real Food Friday.
As the fine folks from Food Myth Busters put it, Real Food Friday is a pledge to eat food that is real: sustainably and ethically raised from workers and food producers paid and treated fairly. If you’re feeling dedicated to real food, consider taking the pledge and being mindful on Friday (or everyday of the week) about the food you’re putting in your body.
Sesame Ginger Brussels Sprouts
- 10 ounces of brussels sprouts
- 2 Tbsp tamari or soy sauce
- 2 tsp fresh ginger, peeled & grated
- 1 tsp sesame oil
- 1 Tbsp olive oil
- 1 large onion, cut in half & thinly sliced
- 2 Tbsp water
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 a 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 and stir in soy sauce mixture.