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.
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.
Wow, these look amazing! I love brussels sprouts, I’m always looking for new ways to make them.
I’ve never had brussel sprouts. 🙂
Blonde Duck – If you make this recipe you will be spoiled beyond words. It is incredibly tasty. The candied lemon zest was a revelation to me. I’d never had it before.add
You had me until candied lemon zest…
You had this one up your sleeves the whole time when you made the lemon zest! With the cranberries, that’s a sweet bite to go with the brussels sprouts. Great idea.
This is a really nice way to serve brussels sprouts!
I put lemon zest into everything (who wants to eat plain steamed sugar snap peas?) but this is magnificent! I wish I could get Meyer lemons out there 🙁
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