Brussels Sprouts Leaves with Dry-roasted Peanuts

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Brussels sprouts are available in supermarkets pretty much year round, but each fall we look forward to seeing entire stalks of the brussels sprouts plant at the farmers’ market.

This recipe treats brussels sprouts as miniature cabbages; instead of being cooked whole, they are trimmed so that they break up into little cups as they cook, and stay bright green. Sesame oil gives the brussels sprouts a nice nutty taste and brings out the flavor of the peanuts.


  • 1 pint brussels sprouts, bottoms trimmed, quartered
  • ¼ cup dry-roasted peanuts, coarsely chopped
  • ¾ teaspoon oriental sesame oil
  • Salt and Freshly ground black pepper


    • Steam the brussels sprouts on a rack over about 1 inch of boiling salted water, covered tightly, until just tender but with a hint of crispness, 6 to 8 minutes. Rinse the sprouts under cold water and drain well.
    • Toast the peanuts in a dry large nonstick skillet over medium heat, tossing, until starting to brown, about 3 minutes. Add the sprouts, sesame oil, and a sprinkling of salt and pepper. Cook, tossing gently to combine the ingredients, until the sprouts are heated through, about 5 minutes. Serve immediately.