One of my go-to no thinking dinners; garlic and soy Brussels sprouts served with rice and garnished with black sesame seeds. This dish was inspired by my love for Asian food.
With COVID 19 creating chaos everywhere, people staying indoors and running out of ideas of what to cook, here is something seriously easy and nutritious. You only need five ingredients.
Tips for this Brussels sprouts recipe
- You will need to wash, trim and quarter each Brussels sprouts. If you would like smaller bite sized pieces, cut each quarter in half.
- Olive oil can be replaced with your preferred cooking oil or plant based spread
- Use either brown or white onion
- No salt needed as soy sauce is salty enough
- Optional – use gluten free soy sauce if your diet calls for it
- Either brown or basmati rice for serving – or pair it with a simple salad or tofu/tempeh
- How to cook Brussels sprouts in a pan? Ensure your cooking oil is hot before adding your Brussels sprouts to saute and coat evenly with soy sauce to assist the cooking process. Drop heat to medium once Brussels sprouts are coated and allow to cook until nearly cooked through.
Should Brussels sprouts be cut in half?
Yes, absolutely, to assist with the speed up of cooking time. You can also cook smaller Brussels sprouts whole. Which ever way you decide to eat your Brussels sprouts (there is no hard rule on how to cut them), just always cut off enough of the bottom stem to reveal fresher flesh.
What is the best way to eat Brussels Sprouts?
I find that this is really up to you and what you want to achieve with your recipe. I’ve cooked Brussels sprout by oven roasting (tossed in spices and oil), boiling them (this tends to result in sweeter Brussels sprouts) or pan frying them, as per this recipe. Another way to eat Brussels sprouts is in a soup.
What pairs with Brussels sprouts?
You can get a little creative here, here are a list that comes to mind:
- Maple syrup
- In Coleslaw
- Balsamic vinegar
- In a stir-fry
- Truffle oil
Garlic & Soy Brussels Sprouts
- In a wok or non stick pan, heat up oil on med/high heat and sauté onions until translucent.
- Add Brussels sprouts and soy sauce and stir through until completely covered in oil and sauce.
- Stir until just under cooked and then add in garlic.
- Stir for another 2 minutes.
- Serve with your preferred rice and garnish with black sesame seeds.
Here is another gluten free recipe you might be interested in: Pumpkin Soup Recipe Vegan