Brussels sprouts are one of those vegetables that never really held much appeal for me.  I remember mom trying to coaxing to eat the yummy “little cabbages” when I was young.   But I was wise to her tricks and dodge the little cabbage heads with my stealthy vegetables-hidden-in-the-napkin trick.

As I got older and had a little more choice about what went on my dinner plate, brussels sprouts just never seemed to make it onto the menu rotation.  It wasn’t until about a year ago when I happen to try brussels sprouts roasted that I started to gain an appreciation for these little cruciferous vegetables.

Roasting is a really easy and delicious way to cook just about any vegetable.  For convenience sake, on Sunday night I like to cut up vegetables for the next couple of dinners.  That way on those hectic work and school nights all I have to do is toss the pre-chopped up veggies with a little olive oil and pop them in the oven to cook while I get the family settled and wrangled in for dinner.  It is a really great change of pace from the steam vegetables that lots of folks default to when they are busy.

In addition to roasting my brussels sprouts I like to add just a little bit of sauce to make them a more exciting side dish.  I came up with this slightly spicy sesame dressing that really pairs nicely with the sprouts.  If you don’t like things spicy, just leave out the red pepper flakes and the sauce would be just as good.

Give this recipe a try and see if it gives you a new appreciation for brussels sprouts.

Spicy Sesame Brussels Sprouts

Prep time: 5 minutes – Cook time: 25 minutes  - Makes: 4 servings

• 1 lb fresh brussels sprouts
• 2 tablespoons + 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame seed oil
• 3 tablespoons orange juice
• 2 tablespoons toasted sesame seeds
• 1/2 teaspoon crushed red pepper flakes
• fresh cracked black pepper

Preheat oven to 400ºF.

Cut each brussels sprout in half lengthwise and place in a bowl.  Add 2 tablespoons vegetable oil and toss to coat.  Pour sprouts onto baking sheet.  (Save bowl to use later.)

Bake sprouts for 20-25 minutes (flipping the sprouts halfway through the baking time) or until they start to brown around the edges.

While brussels sprouts are baking place a small skillet on medium hight heat.  Add 2 teaspoons oil and minced garlic.  Saute garlic for 1-2  minutes.  Add orange juice and toasted sesame oil stir and remove from heat.

Once brussels sprouts are fully cooked, remove baking sheet from oven and place brussels sprouts back into the bowl.  Pour the orange juice mixture over the sprouts.  Add toasted sesame seeds and toss the brussels sprouts until well coated in sauce.  Season with fresh cracked black pepper and serve.

Spicy Sesame Brussels Sprouts served up with Roasted Butternut Squash and Black Bean Burgers

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• SPICY ROASTED BRUSSELS SPROUTS