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 š
- 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).
Kelli's Vegan Kitchen 
I have some Wasabi Ginger Sauce from Wildtree – I’ll have to try it on the Sprouts! YAY! Great idea!
That sounds great, Jennifer! Love to hear how it goes if you make them…
Reblogged this on Recipe Reblog.
Thanks for the reblog!
Free of measurable carbs…love it! No blog here but definitely making them this weekend!
Fantastic!
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!
Thanks, Laura!
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.
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.
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.
I know, I can’t understand why others don’t get it when I say “Just add water until it looks right” š And thanks for the care2 link to the Coconut Orange Bread Pudding, Becky!