What are your thoughts on Brussels sprouts? They seem to be on their way to a comeback. Growing up, I remember Brussels sprouts being on my dad’s short list of abominable vegetables. So I had never tried them until a few years ago, when Alex and I attempted to oven roast them for Thanksgiving. Turns out they are surprisingly delicious roasted — they come out with a new nutty flavor, kind of like cauliflower (which makes sense, since they’re related – with tons of nutritional power).
Our discovery of Brussels sprouts happened around the time when I was opening my mind to new vegetables I’d never dreamed I’d eat — sweet potatoes, tomatoes, squash, mushrooms — all of my childhood dislikes were slowly being conquered.
If you’re like I was, this recipe might be a stretch. However, if it at least piques your curiosity, you won’t be disappointed. This preparation is an inspiration from our friend Andrea – farmer’s market supporter extraordinaire and an all-around lovely and warm person. Her Instagram photo caught our eye and we had to know how she had put together such a delicious-looking pile of sprouts.
The Brussels sprouts are quite easy — shredded (we used our food processor for a quick fix) and sauteed for only 1 minute, then squeezed with fresh lemon juice. The tahini miso dressing provides a lovely nutty counterpoint. We served this over rice garnished some pecans, for some extra protein and crunch — you could easily add some cooked beans to make for an even more filling meal. Also, the sprout preparation on its own (sans dressing and rice) would make for a lovely side dish.
Thanks to Andrea for the inspiration — and the motivation to embrace the sprouts!
This meal also happens to be vegetarian, vegan, gluten-free, and dairy-free, for those in the market for those types of diets. Thanks to Harvestland Farms for the beautiful Brussels sprouts (at Indy Winter Farmer’s Market).
- 2 cups brown rice
- 1 ½ pounds Brussels sprouts
- 2 lemons
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- ¼ cup tahini (sesame paste)
- 1 tablespoon miso
- 2 tablespoons water
- 1 orange (2 tablespoons fresh orange juice)
- ¼ teaspoon ground ginger
- ¼ teaspoon honey
- ½ cup pecan halves
- Cook the brown rice, according to the package instructions.
- Remove the Brussels sprouts from the stem with a knife. Then cut them in half with a knife and then slice into very thin slices. Juice 1 lemon.
- Heat 2 tablespoons olive oil in a large skillet. Add the Brussels sprouts and saute for 45 seconds, stirring constantly. Add the juice of one lemon and saute 15 seconds, stirring. Remove from the heat; season with 1 teaspoon kosher salt and fresh ground black pepper.
- In a small canning jar, combine ¼ cup tahini, 1 tablespoon miso, 2 tablespoons water, 2 tablespoons fresh orange juice, ¼ ground ginger, and ¼ teaspoon honey. Shake vigorously to combine. If necessary, add additional water for a thinner consistency.
- When the rice is done, place rice on serving bowls or plates. Top with Brussels sprouts, dressing, and pecan halves. Squeeze with additional fresh lemon juice (important, as it brings out the flavor).