Elizabeth Schneider

Brussels Sprouts with Ginger and Sesame

Preparation info
  • Serves

    2

    Appears in
    top 1000Vegetables from Amaranth to Zucchini
    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    When boiled, then sautéed, Brussels sprouts are tender, mild, and bright. Ginger and sesame taste so natural with these mini-cabbages that you would think they were all born in Asia.

    Ingredients

    • About 10 ounces (1-pint container) small-medium Brussels sprouts
    • 1 tablespoon

    Method

    1. Trim bases of Brussels sprouts and remove any yellowing or loose leaves. Halve (or quarter, as size dictates) sprouts lengthwise. Soak in lukewarm water, submerged with a saucer, for about 15 minutes.
    2. Drain sprouts. Drop into a large pot of boiling salted water. Cook over high heat until just tender throughout, about 4 minutes.
    3. Meanwhile, stir sesame