from Clean Food ~ Terry Walters
Clean Food is great cookbook that is divided into four sections: Winter, Spring, Summer, Fall. The recipes are all vegan and absolutely delicious! Brussels sprouts were the last item on my list of “foods I won’t eat”, and now the list is blank. On a recent visit to The Chopra Center, a few of us in the Perfect Health program had dinner at the Bluefire Grill. They had Brussels sprouts on the menu and the chef came out to show us how fresh they were. I decided to give them another shot and now I love them. Surprisingly, all three of my sons like them as well; that was quite shocking to me! If they are on your “won’t touch” list- give them another try- trust me- they are worth a second chance!
Serves 4
Ingredients:
- 16 Brussels Sprouts
- 4 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 1/4 cup toasted sesame seeds
- Sea salt
Prepare Brussels sprouts by trimming off dry ends and peeling away any damaged outer leaves. With stems down, thinly slice and set aside (be sure to keep any leaves that fall off).
In a large skillet over medium heat, saute garlic in olive oil until soft. Add Brussels sprouts and mirin and saute for 15 minutes.
Don’t skimp on the time as extended cooking helps them caramelize and take on incredible flavor.
If they start to burn or stick to the bottom of the skillet, add water 1-2 tablespoons at at time to deglaze pan.
Continue sauteing until sprouts start to brown.
Remove from heat, toss with toasted sesame oil and sesame seeds.
Season to taste with salt and serve.
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