I was preparing a somewhat last minute lunch for our friend Marcos and I needed a vegetable side dish. I stared at the brussels sprouts for some time, not knowing what to do with them. I looked around at the stuff in my kitchen, glancing past the pile of stuff that is always strewn across our counters. I was about to resort to plain sprouts with garlic and olive oil, when I closed my eyes and I literally envisioned this dish! I hope you enjoy it as much as we did. It’s definitely something I’d serve at a fancy dinner.

Brussel Sprouts with Cranberries & Candied Lemon Zest 1

Dramatic Brussels Sprouts
~3-4 servings (as a side dish)

  • 3 cups brussels sprouts, ends cut and halved lengthwise
  • 2 teaspoons black sesame seeds
  • 1 teaspoon olive oil
  • 1/4 cup dried cranberries
  • salt and pepper to taste
  • candied Meyer lemon zest for garnish

1. Boil brussels for 5 minutes. Drain ans set aside.
2. Toast sesame seeds in a skillet. (It’s hard to tell with black sesame seeds when they are toasted, so I just pick some up and taste them.)
3. Add olive oil. Add brussels sprouts and cranberries. Toss around for 2 minutes. Season to taste.
4. Garnish with candied lemon zest.

Brussel Sprouts with Cranberries & Candied Lemon Zest 2

posted by jessica at 01:38 PM Filed under Inventive, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.