Orange Ginger Sesame Brussels Sprouts
Beautifully balanced between sweet, salty, and spicy, these stovetop Brussels sprouts make for an awesome side dish or finger food. The real magic of this post, though, is my top-secret most favorite Brussels sprouts cooking method!
- 1 pound Brussels sprouts
- Oil of choice for cooking
- 3 tbsp tamari or low-sodium soy sauce
- 1 tbsp honey (or agave)
- 1 tsp toasted sesame oil
- 1-2 inches fresh ginger root, grated finely
- Zest of a large orange
- Optional pinch of cayenne
- Small handful of black and white sesame seeds
- Additional citrus slices for garnish
- Cut the stems off the Brussels sprouts, then cut them in half to yield two symmetrical sides. Lay them all, cut-side down, in a large, oiled skillet.
- Cook the Brussels sprouts on medium-high heat until the cut sides become browned and caramelized. Check them frequently to avoid burning.
- Meanwhile, make the sauce by combining the tamari, honey, sesame oil, grated fresh ginger, and orange zest. Add a little pinch of cayenne if you want some heat.
- When the Brussels sprouts are caramelized on the cut sides, turn the heat to low and let the skillet cool down for a couple minutes. Add the sauce, then put a lid on the skillet. Let the Brussels sprouts poach in the sauce for a couple minutes until tender and full of flavor.
- Remove the lid from the skillet and cook for a few more minutes at medium/high heat to evaporate off any remaining moisture and condense the sauce. Keep a close eye on them since the sauce will want to burn as it thickens.
- Transfer the Brussels sprouts to a serving platter and garnish with sesame seeds and citrus slices.
ALL TEXT AND PHOTOS COPYRIGHT © THE ROGUE BRUSSEL SPROUT 2021