baby brussels sprouts

These tiny Brussels sprouts are micro-mini-cabbages. Cabbage cousins, they too belong to the brassica family. Besides being crunchy and sweet, they cook faster than the big Brussels sprouts, making them perfect for breakfast.

IMG_7822

serves 2

INgredients

IMG_7799

½ pound baby Brussels sprouts

1 Tablespoon sesame oil

1 Tablespoon soy sauce

pinch sea salt

1 teaspoon black sesame seeds

Process  Dry roast the sesame seeds in a stainless steel skillet.  Heat the skillet for 30 seconds on medium heat, then add the sesame seeds. Use cooking chopsticks or a wooden spoon to toast them lightly on all sides (this should take about 2 minutes or less). Remove them from the pan and set aside.  Clean the Brussels sprouts by cutting off any brown ends and brown or wilted outer leaves.

IMG_7800

Wash them well.

IMG_7803

Heat a cast iron or stainless steel skillet for about 2 minutes. Add the sesame oil and then the clean, whole Brussels sprouts.

IMG_7806

Use cooking chopsticks or a wooden spoon to lightly brown the sprouts on all sides. When they begin to brown,drizzle the soy sauce over all of them.

IMG_7811

Let them cook for another minute and a half and place in individual bowls. Sprinkle with the black sesame seeds and serve.

IMG_7827

©Nancy Wolfson-Moche 2013