It is only when Native Midwesterners move to other states and enjoy colorful, cooked vegetables full of life, can they crack jokes about the grey, limp counterparts they grew up on. They will say things like, "The broccoli is almost done, let's put the turkey on!" And then they all laugh and reminisce about grey asparagus and broccoli of Christmas past. So, growing up with Midwestern parents and bad vegetable stories, I didn't think I liked brussels sprouts. But, they have have become my new favorite vegetable. For one, they are about $1.99 at Trader Joe's, two, they are on the very short list of fruits and vegetables my boyfriend really likes, and three, really easy to make and delicious. I normally roast them in the oven with a little salt and pepper for about 30-45 minutes around 425 degrees, but I found a good recipe for Crispy Sesame-Crusted Brussels Sprouts in Rachel Ray Everyday while at the hair salon last week. They are easy and really good.
6 Tablespoons butter
3 Tablespoons toasted sesame oil
3 Tablespoons vegetable oil
1 1/2 pounds brussels spouts, halved
1/2 teaspoon crushed red pepper
Salt and pepper
3 Tablespoons sesame seeds
1. Cut sprouts in half. Melt the butter, sesame and vegetable oil in a large skillet over medium heat.
2. Add the crushed red pepper and season with salt and pepper.
3. Cook, stirring frequently until golden brown. Recipe says 25 minutes but I cooked for less.
4. Sprinkle the sesame seeds on top and cook until the brussels sprouts are dark brown and crunchy, about 15 minutes. Season with salt and pepper and serve hot.
To go with brussels sprouts, I made chicken and brown rice. This basting sauce is delicious and so easy!
Ginger Basting Sauce for Chicken
3/4 Cup brown sugar (yes, that much)
2 Tablespoons cornstarch
2 Tablespoons minced ginger root
3 cloves garlic
1/4 Cup wine vinegar
1/3 Cup soy sauce
Combine all ingredients in a bowl. Marinate chicken for an hour, stirring frequently. Cook however you like. In the oven, BBQ, etc.