Have we moved past the Brussels sprouts craze? I certainly haven’t! They are still good for me—packed with Vitamin K, high fiber, and antioxidants—so why wouldn’t I keep enjoying them? This particular recipe was adapted from a sesame chicken dish I discovered in The New York Times. It is easy, delicious, and pairs well with varying proteins—particularly roasted chicken, baked salmon, or grilled pork chops. Bon appétit!
Makes 4 servings
1 lb bag of Brussels sprouts, trimmed & cut in half lengthwise
1 Tbsp olive oil
2 Tbsp sesame oil
1” piece ginger, minced
2 cloves garlic, minced
2 full scallions, cut into 1” pieces
1/4 tsp red chili flakes 1 handful raw cashews
3 Tbsp mirin (cooking rice wine)
1 Tbsp soy sauce (or coconut aminos)
2 dates, thinly sliced
1 handful cilantro, chopped
1/4 lime, juiced
Salt & pepper, to taste
- Toss your cut Brussels sprouts with 1 Tbsp of olive oil and place into an air Cook at 400ºF for 7 minutes. Toss and continue to cook for 7 more minutes. (If not using an air fryer, bake at convection bake 425ºF for 15 minutes, or until crispy and brown, mixing at the 7-minute mark.)
- Meanwhile, combine the ginger, garlic, scallions, and red chili flakes in a small Separately combine the mirin, soy sauce, and dates.
- Once your Brussels sprouts are cooked, heat the 2 Tbsp of sesame oil in a wok or large frying Once shimmering, add your ginger, garlic, scallions, and red chili flakes. Cook till fragrant (about two minutes). Add cashews and continue to cook for 1 minute, till browned and fragrant.
- Lastly add your Brussels sprouts and mirin mixture and toss over the heat for 30 seconds, till well incorporated. Remove from heat, plate onto a serving dish, and garnish with cilantro, lime juice, salt, and pepper. Serve while still warm.