Don’t be afraid of this seasonal vegetable. When seasoned well, they are absolutely delightful.
By Kristina Wiley
Stop. Don’t go running away on me after I mention the “b” word. It’s okay. Brussel. Sprouts.
They can actually be a good thing, you know! I mean come on, these babies are SMOTHERED in garlic and ginger. Does it get any better that that? Trust me – even the hubs was skeptical about the whole brussel sprouts thing, but after one bite (and a “holy cow”) he ended up LOVING them!
This recipe is SUPER simple: ginger, garlic, brussel sprouts, salt, and a little crushed red pepper flakes. That is it, my friends!
The hubs and I went to a food truck frenzie recently and there was a Miami based Asian Fusion truck called Dim ssam a gogo that was UH-MAZING. We tried a few items (each of which were incredible), however I noticed an item on the menu that I WISH I tried (Ginger Brussel Sprouts). I thought about them for a few days afterwards and just couldn’t take it anymore! I HAD to make my own. And these babies were born!
Please don’t be afraid. These little bites of gold will knock your socks off.
- 1⅓ pounds brussel sprouts
- 6 cloves garlic, peeled and chopped
- 2 tablespoons ginger, peeled and chopped
- 4 tablespoons canola oil
- 2 teaspoons soy sauce
- pinch of salt
- pinch of crushed red pepper
- Peel off the outer leaves of the brussel sprouts, trim the stalk, and then halve (or quarter for the large ones) them.
- Heat 3 tablespoons of the canola oil in a large nonstick skillet over medium-high heat. Once, it is nice and hot, add the brussel sprouts. Leave alone for 2-3 minutes allowing to brown, toss and do the same for another 2-3 minutes. Do this one last time for an additional 2-3 minutes. They should be browning up nicely.
- Add the remaining tablespoon of canola oil along with the garlic and ginger, and stir well. Saute for just a couple minutes. Sprinkle with a little salt, red pepper, and the soy sauce. Stir to combine and serve hot!