Brussels Sprouts With Sesame Seeds Recipes

Steps:

• Trim off the end of each brussels sprout. Using a sharp, small knife, cut a cross about 1/2-inch deep in the base of each sprout.
• Put the sprouts in a saucepan and add cold water to cover and salt. Bring to a boil and cook 10 minutes until tender. Drain.
• Add the butter and stir until melted.
• Put the sesame seeds in a skillet and cook, shaking the skillet and stirring, until seeds are lightly toasted. Add the Brussels sprouts and sprinkle with cumin. Toss to blend and serve.

Steps:

• Get a pan on a medium heat and add in the olive oil.
• Slice the Brussels sprouts in half and place them flat side down into the pan for 3 to 4 minutes. You're looking for them to go golden so don't be tempted to turn them! Season with sea salt and black pepper.
• Slice the spring onions on the diagonal and add to the pan around the sprouts.
• Cut the butter into slices and add to the pan around the sprouts and spring onions.
• Slice up your red chile and scatter into the pan, adding the seeds if you're feeling brave!
• Add the soy sauce and sesame oil and give it all a good toss. Add in your water to ensure they cook through for about 3 to 4 minutes. This will also create a sauce for your spouts.
• In a separate pan, toast your sesame seeds in a dry pan over medium heat for 2 minutes or until lightly browned, stirring occasionally.
• Serve on a plate and scatter over the browned sesame seeds.

Steps:

• In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6-8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds.

Steps:

• Toast sesame seeds in large non-stick skillet and set aside.
• In a large non-stick skillet over medium heat, warm olive oil. Add garlic and Brussels sprouts. Saute for 15 - 20 minutes, allowing to caramelize as that gives them a lot of flavor. (if they start to burn or stick to the bottom of the skillet, add 1-2 tablespoons of water to delgaze pan. Being careful not to add to much).
• When sprouts are brown and tender toss with sherry, sesame oil, and sesame seeds.
• Remove from heat and serve.

Steps:

• Trim off the ends of the sprouts, and make a small gash at the bottom of each.
• Add them to a saucepan with enough water to cover the sprouts, and salt to taste. Bring to a boil and simmer to desired degree of doneness, about 8 minutes. Drain.
• Heat the butter in a saucepan, add the onions, the sesame seeds and cumin. Cook, stirring until wilted. Add the sprouts. Blend well, cover, and simmer for 2 minutes, shaking the pan occasionally.

Steps:

• Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
• Halfway through cooking, dot over the butter and leave it to sizzle and brown - the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
• Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.

Steps:

• Blanch the sprouts in boiling water and drain well. Heat most of the oil in a wok and add the ginger. Sizzle for a moment, then add the sprouts and stir-fry until hot. Scatter over the sesame seeds and drizzle with a touch more oil. Season with salt, if you like, and serve.