Brussels Sprouts with Sesame, Garlic and Ginger

The mission tonight was to use up the brussels sprouts, plain and simple.  I had leftover Butter Chicken for dinner so I was kind of shooting for something that would go with that.  I did use up the sprouts.  It didn’t really go with the Butter Chicken, but both were good so that’s close enough.

I made a substitution out of necessity that definitely detracted from the dish.  I didn’t have any sesame oil so I used sesame seeds instead.  It’s just not the same.  You don’t get the same flavor and you have little seeds all over your brussels sprouts.  It was ok, but next time I’d definitely do things differently.  One tip, if you’re using commercial chicken stock get the low sodium kind.  And low sodium soy sauce as well.  Otherwise this could get really salty. Oh, I left out the chopped onion too. After a day of cleaning and working in the yard I was just too tired to chop the onion.

These were good enough that I ate every last one of them tonight.  No leftovers.  Definitely worth trying again with the sesame oil.  You can never have enough different ways to cook brussels sprouts!

Good? Yes, good.  Not great, but good.
Easy? Definitely.
Good for company? Eh, maybe.
Special shopping? Nope.

Brussels Sprouts with Sesame, Garlic and Ginger


1 tablespoon oil
2 teaspoons minced ginger
1 garlic clove, minced
1/3 cup chicken broth
1 pound Brussels sprouts, trimmed and halved
1/4 cup sliced green onions
1 tablespoon lower-sodium soy sauce


1. Heat sesame oil in a large skillet over medium-high heat. Add ginger, garlic, and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Add green onions and soy sauce.


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