Brussels Sprouts with Runny Honey

This is a quick & simple recipe to put on your table. A few of the ingredients are great additions to your traditional pantry and with hope to inspire you to try them in other ways. The dressing or sauce is versatile and you could use on other green in season vegetables.

Brussel Sprouts with Runny Honey

Serves 4

12oz Brussel sprouts

1 tablespoon sesame oil

Sea salt

Dressing/Sauce:

1 tablespoon yuzu juice (lemon or lime can be substituted)

1 teaspoon shoyu (soy or tamari can be substituted)

1 tablespoon sake

2 tablespoons sesame oil

½-1 teaspoon karashi* ((Japanese mustard) *if you like spice add more to taste

1 teaspoon honey

1.25 oz walnuts, toasted (1/3 cup)

¼ teaspoon sesame seeds

1 scallion , sliced on a sharp bias

honey

Clean the brussels sprouts by washing under running water and trimming the stem ends.  Remove any ugly outer leaves and discard.  

With your knife cut the brussels sprouts into quarters. Toss with sesame oil in a bowl and set to the side.

In a mason jar add yuzu, shoyu, sake and honey. Start with ½ teaspoon of Karashi unless you like spice, then add a bit more until you get the heat you like.  Twist on the lid to the jar and shake until the dressing is combined.  Set to the side.  You can also mix this in a bowl with whisk or fork until combined if you do not have a jar.  (I double or more this recipe and keep in the fridge to use on veggies for a quick side dish.)

Let’s cook the sprouts.  Grab your largest skillet, and heat on med heat. Grab the bowl of sprouts and pour them into the skillet along with any oil that may have run off.  Sprinkle with a few pinches of sea salt and stir or toss.  Place the lid over the pan and cook for about 3-5 minutes.  Cut into one to see if it is tender, if still raw toss and add the lid to cook a few more minutes.  Once tender turn up the heat and cook until browned on all sides including the rounded side. Once finished pour the sprouts into a bowl and toss with half the dressing to start, add more for your taste.

Serve topped with toasted walnuts, sesame seeds, sliced scallions, and a drizzle of honey.  

Additions::

• ¼ cup mint leaves, picked from the stem would be very good.

• ¼ cup cilantro or coriander leaves

• If you want a hint more spice add

  • 1 Thai chili pepper sliced very thin(or crushed red chili flakes would work too!) - the red pop against the green is just so excellent!

• To make a complete meal divide the sprouts and top with your favorite protein, then garnish with above.