Believe it or not, I only found out last year that I actually like brussels sprouts! I had never tried them before, and I hadn't really searched for the opportunity to try them either. They have that childhood connotation that they're gross, so I just didn't bother, haha.
And to be honest, I don't even remember how it came about that we decided to try them. Maybe my husband just decided one day to make them for dinner - but I DO remember how delicious they were!
He had baked them on our Pampered Chef stoneware with a bit of extra virgin olive oil and some seasoning. The edges crisped up, but the brussels sprouts themselves were so tender! And whatever spices he used were super delicious.
We fell in love with them, and make them relatively often now (although not too often because they also make me a little gassy... hehe).
This Asian-inspired brussels sprout slaw is a perfect side dish to whatever you're having for lunch (or even dinner). I typically eat a small amount each day, so my digestive systems doesn't hate me, haha!
This recipe was borrowed from The Organic Center, and they recommend to, whenever possible, try to choose organic when buying your Brussels sprouts to avoid pesticide residues.
Sesame Soy Brussels Sprout Slaw
- 1 lb. organic Brussels sprouts
- ¼ c. chopped organic red onion
- 5 Tbs. soy sauce
- 3 Tbs. sesame seed oil
- 2 Tbs. fresh organic lime juice
- organic sunflower seeds for topping
- Thinly slice brussels sprouts lengthwise and steam until they become tender, about 4 minutes.
- Transfer steamed brussels sprouts to a serving bowl and combine red onion, soy sauce, sesame seed oil, and lime juice.
- Serve warm or at room temperature.
- Top with crunchy sunflower seeds and enjoy!