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).