I love Brussels sprouts. There, I said it! I really do like all of the vegetables that most people abhor, and so does my daughter. My husband, on the other hand, does not. He's a big veggie person, but just doesn't like the stronger-flavored vegetables like Brussels sprouts and asparagus. A couple of weeks ago I was at a co-op near my house, and I just couldn't pass up these lovely Brussels sprouts. I was determined, though, to get my husband to eat his Brussels sprouts...and enjoy them too!
We ate this version at a friend's house earlier in the winter, so I thought I'd recreate them since my husband swore he liked the sesame oil on them. The result? Something the whole family will eat! The sprouts don't get overcooked like they often do if you're steaming or boiling them, and the sesame oil gives them a depth of flavor that becomes quite addicting...at least for my daughter and me!
Sesame Brussels Sprouts
10 large Brussels sprouts
1-2 Tbl toasted sesame oil
Remove any wilted or loose leaves from the Brussels sprouts. Rinse and dry them. Quarter them so that each piece still has a bit of the core attached. Place in a bowl and toss with about a tablespoon of the sesame oil. If there's not enough oil to coat them lightly but evenly, add a little more. Let sit for 20-30 minutes. In the meantime, heat the oven to 350 degrees.
When the Brussels sprouts are done marinating, sprinkle with some salt and pepper and spread them in one layer on a baking sheet or in a stoneware baking dish. Place in the oven for about 20-25 minutes or until the sprouts start to brown and caramelize a bit. Turn them over about half-way through the baking time.
Drizzle with a tiny bit of sesame oil and serve hot.