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Elevate Brussels sprouts with Alton Brown's Asian twist, featuring sesame oil, fish sauce, and roasted peanuts for a crunchy side.
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Course: Sides & Salads
Keyword: Asian, Holidays, Sides, Thanksgiving, Vegetables, Vegetarian, Weeknight Dinner

Sesame Peanut Sprouts

Sesame peanut sprouts with bean sprouts, sesame seeds, and peanut sauce
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings
Asian ingredients like sesame oil and fish sauce bring funky flavor to ordinary Brussels sprouts, while roasted peanuts add a pleasant, salty crunch.
Brussels sprouts are hands down my favorite vegetable and this is one of my everyday methods for cooking those pygmy cabbages.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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Software

  • 1 1/2 pounds fresh Brussels sprouts
  • 3 tablespoons olive oil
  • Kosher salt
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon red pepper flake
  • 2 ounces roasted peanuts, chopped
Sesame peanut sprouts with bean sprouts, sesame seeds, and peanut sauce
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings

Procedure

  • Heat oven to 425°F.
  • Trim the dry ends from the sprout and remove any yellow outer leaves, then halve the sprouts longitudinally.
  • Toss the sprouts with the olive oil and salt in a large bowl and spread in an even layer on a half-sheet pan, cut-sides down. Roast until the sprouts are lightly browned and tender, 20 to 25 minutes.
  • While the sprouts are still hot, toss in a large bowl with the sesame oil, fish sauce, red pepper flake, and roasted peanuts. Serve warm.
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