I have been in a roasting spree. Ever since I discovered the olive oil-salt-pepper-400-for-25-minutes magic a year ago, I cannot have enough. While cauliflower is still my all time favorite (roast-able) vegetable, variety is always welcomed. Through some serious experimentation, I have come to the conclusion that you can roast anything, period.
Growing up in a tropical country I had limited access the produce I have learned to love since moving to the States. Needless to say, I learned about Brussels sprouts through the myopic lens of those 90’s sitcoms. The kid always hated them, so did I; without know what they looked or tasted like. Figures.
Inspired by recipes posted by some of my favorite bloggers, I decided to add some verve. Ginger, lemon, and sesame seeds, add acidity, spice, and earth. Making this dish a delicious combination of flavors, sure to excite.
Sesame Crusted Brussels sprouts
- Serves 3 as a side.
- About two cups of Brussels sprouts (cleaned, trimmed, and sliced in half)
- Juice of half a lemon
- Two 1/8-inch slices of fresh ginger
- 2 tbsp. Sesame seeds
- 1 tbsp. honey (omit if vegan)
- 1 tbsp. olive oil
- Salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. In a clean bowl incorporate all ingredients and mix until Brussels sprouts are well covered with lemon juice, honey, olive oil, and sesame seeds. Roast Brussels sprouts in a sheet pan for 20-25 minutes, or until edges are golden and slightly burnt.
Mix into a spinach or arugula to eat as salad, or as is, for a easy side dish. Enjoy!