Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Sesame Brussels Sprouts
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 113
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 232 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 113
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 13 mg
- Sodium
- 232 mg
Ingredients
Directions
Special equipment:
2 Non-stick saute pans- Get a pan on a medium heat and add in the olive oil.
- Slice the Brussels sprouts in half and place them flat side down into the pan for 3 to 4 minutes. You’re looking for them to go golden so don’t be tempted to turn them! Season with sea salt and black pepper.
- Slice the spring onions on the diagonal and add to the pan around the sprouts.
- Cut the butter into slices and add to the pan around the sprouts and spring onions.
- Slice up your red chile and scatter into the pan, adding the seeds if you’re feeling brave!
- Add the soy sauce and sesame oil and give it all a good toss. Add in your water to ensure they cook through for about 3 to 4 minutes. This will also create a sauce for your spouts.
- In a separate pan, toast your sesame seeds in a dry pan over medium heat for 2 minutes or until lightly browned, stirring occasionally.
- Serve on a plate and scatter over the browned sesame seeds.
