I have been a little pre-occupied with Parks' birthday and family being in town, therefore I have been a little MIA...oops. I feel like the past eighteen days of October have disappeared right before my very eyes. How is it possible that it's almost Halloween? On top of that, two of my burners on the stove went out last week due to a possible wine spillage (possibly from my mom...we won't tell her though) and I have had to be super creative with our meals due to my limited cooktop. Easy side dishes that can be done quickly to make room for the next pot are a requirement these days! My 10-minute shaved Asian brussel sprouts are going to be your new favorite healthy side dish for any day of the week!
Canean will tell you that he will eat just about any vegetable other than a brussel sprout. He will sometimes choke them down, but usually only if it's the only option. I, on the other hand used to make my mom buy them when I was little because they looked like tiny cabbages and I was obsessed with tiny things. But...I will tell you that these particular Asian brussels, Canean actually liked and didn't have to choke them down at all! So I'm thinking even your picky veggie eaters might just gobble these bad boys up! And if you are like me you are going to love a new way to enjoy one of your favorite fall veggies!
Up until now my citrus brussel sprout salad has been my favorite way to enjoy these tiny cabbages, but I'm thinking these Asian brussel sprouts might just take first place!
Ingredients:
- 3 Cups of Fresh Brussel Sprouts
- 1 Tsp. Sesame Oil
- 1 Tbsp. Vegetable Oil
- 2 Tbsp. Grated Fresh Ginger
- 1 Minced Garlic Clove
- 1/4 Cup Low Sodium Soy Sauce
- 1 Tbsp. Honey
- 1 Tsp. Chile Oil
- 1 Tbsp. Black Sesame Seeds (Regular is fine too)
Directions:
- Slice the brussel sprouts thinly and chop off the core end. (slicing them helps to cook faster)
- Heat a wok or large skillet over medium heat and add sesame and vegetable oil.
- Add ginger and garlic to the pan and heat until just fragrant.
- Add sliced brussel sprouts and sauté for 2-3 minutes.
- Add in soy sauce, honey, and chile oil at this time and stir to combine.
- Cook for another 2 minutes and sprinkle with black sesame seeds.
- Serve immediately.
You can't ask for an easier dish than one that will be ready in ten minutes! What are your favorite fall veggies?
