Sesame Wasabi Brussels Sprouts

I love brussels sprouts. Totally. And I think it’s a new thing, because I actually don’t ever remember having them when I was growing up. Hmmm…. string beans from a can. Creamed corn. Carrots & peas. And there was some salad, but no brussels sprouts.

But now, they are the best. My go-to recipe leaves them melt-in-your-mouth tender ~ who would ever think of a brussels sprout that melts in your mouth? Cooked just right, they do. But every so often, I try to think of ways to change it up a little bit. We’ve had cheesy sriracha brussels sprouts, and pasta with brussels sprouts in chickpea tomato sauce, and the occasional garlicky-gingery sprout, but I’d never done them in a creamy sauce before.

Enter Sesame Wasabi Brussels Sprouts. (Ok, they look a little goopy, but they were delicious, I promise).

They started out like this of course – these are the funnest brussels sprouts:


I love using them off the stalk, because they are fresher and don’t usually need to be trimmed.


Sesame Wasabi Brussels Sprouts

And starting now, I’m going to change my terminology a bit. Usually, when I write “1 tablespoon”, I don’t really mean a tablespoon. I usually mean a big soup spoon heaping with whatever ingredient it is I’m talking about, so to give the most accurate recipe, I think I need to start clarifying that 🙂

  • 2 stalks brussels sprouts (about 3-4 cups)
  • 2 heaping spoonfuls tahini (probably in the range of 1/4 cup)
  • 1 tablespoon wasabi powder
  • 1/4″ fresh ginger
  • 3/4 teaspoon salt
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice vinegar (these were actual tablespoons)
  • 1/2 cup water
  • sesame seeds for garnishing (optional)

Steam the trimmed brussels sprouts. While they are steaming, blend the remaining ingredients together into a creamy smooth sauce. Top the hot brussels sprouts with the sauce and garnish with some sesame seeds if you’d like.

How easy is that?

And they went great as a side to some baked sesame tofu…

(In 1/2 cup, about 8g carbs).

13 thoughts on “Sesame Wasabi Brussels Sprouts”

  1. Free of measurable carbs…love it! No blog here but definitely making them this weekend!

  2. I was an adult before I started enjoying Brussel sprouts, but now I love them! This recipe looks like a great way to enjoy them!

  3. I usually just roast my brussels sprouts with oil, salt and pepper. But this sound AMAZING! I love how beautiful the sprouts look on the stalk too. I’ve only seen that a couple of times at Trader Joes. At my local farmer’s market they are already destemmed.

    1. Thanks, Ketty! My go-to recipe is actually to just bake/steam them in tamari & water with maybe a little pepper added. This was definitely different for me, but came out pretty good. I did get them at Trader Joe’s… Whole Foods has them on the stalk for a couple of weeks, but are twice as expensive.

  4. Ha! I often do the same. So many of my staple recipes at home are “you know, like a scoop,” or “then add it until it looks good.” This drives Dave bananas when he tries to help me in the kitchen.

    1. I know, I can’t understand why others don’t get it when I say “Just add water until it looks right” 🙂 And thanks for the care2 link to the Coconut Orange Bread Pudding, Becky!

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