Since it’s Brussels Sprouts season, in the garden or organically grown from the store, I thought I’d share one of my favorite ways to prepare this vegetable. ALERT! I’ve served this to people who “don’t like Brussels sprouts” and it has always been a hit.
Buy or cut your garden-grown Brussels sprouts and cut off the outer most leaves. Most of them don’t need washing after this, but should there be any insect damage or leaf spot just peel off the layers or trim them to remove what you don’t like. Place the sprouts in a pan with a little water so that you can steam them with a cover on the pot.
Cover the pot and steam the sprouts for about 10 minutes if they are small, 15 minutes if they are larger.
Drain them and either put them in a bowl, or add the seasonings to the pan. I used a tablespoon of low-salt tamari and a tablespoon of toasted sesame oil. You could use soy sauce instead. Toss well to coat.
Spear the sprouts onto skewers – either metal or bamboo. Save the excess oil and tamari mix for after the sprouts are done. Place these on the barbeque for about ten to fifteen minutes.
After taking the skewers off of the coals, pour the remaining sesame oil/tamari mix over the sprouts and serve.