Brussels Sprouts with Black Sesame Seeds


Preparation info
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By Barbara Tropp

Published 1982

  • About

This is a simple, colorful dish of interesting tastes and textures. The tiny cabbages are steamed just until tender, then tumbled in aromatic oil with a sprinkling of Smithfield ham and black sesame seeds. It is an unusual combination, with great taste appeal.

  • This is a wonderful dish in which to use the seasoned fat left over from smoking or steaming chickens. If you don’t have it and are using corn or peanut oil or a less salty ham, then add the extra roasted