Prep 6 mins
Cook 20 mins
These Brussels sprouts pair nicely with both Asian dishes and roasted meats. The trick to these is getting that nice brown roasted look and flavor without burning them.
- 453.59 g Brussels sprout, quartered
- 1 garlic clove, minced
- 29.58 ml olive oil
- 14.79 ml sherry wine
- 14.79 ml sesame oil
- 14.79 ml sesame seeds
- Toast sesame seeds in large non-stick skillet and set aside.
- In a large non-stick skillet over medium heat, warm olive oil. Add garlic and Brussels sprouts. Saute for 15 - 20 minutes, allowing to caramelize as that gives them a lot of flavor. (if they start to burn or stick to the bottom of the skillet, add 1-2 tablespoons of water to delgaze pan. Being careful not to add to much).
- When sprouts are brown and tender toss with sherry, sesame oil, and sesame seeds.
- Remove from heat and serve.
Very tasty! I made 1/2 the recipe and didn't have plain sesame seed so used the black seeds I had (didn't toast) and it was still good. Made for Everyday Holiday.
Love brussels sprouts, and these were just delicious. I halved the recipe, and cut some of my brussels sprouts smaller because they were large. Otherwise, I made as posted. Very nice way to make and serve brussels sprouts. Thanks for sharing!
Really enjoyed these great Brussels sprouts! I used quite a bit less sesame oil than called for, otherwise made as directed. These caramelized beautifully and the garlic and sesame were a perfect combination with the nutty flavor of the sprouts. Thanks for sharing the recipe! Made for Fall Pick-A-Chef 2011