Sesame Brussels Sprouts Recipe

4.5 2 3
Sesame Brussels Sprouts Recipe
Sesame Brussels Sprouts Recipe photo by Taste of Home
Publisher Photo

Sesame Brussels Sprouts Recipe

Read Reviews
4.5 2 3
Publisher Photo
"I love brussels sprouts," says Melanie DuLac of Worcester, Massachusetts. "Prepared this way, they're nicely seasoned and get a bit of crunch from sesame seeds."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 pound fresh brussels sprouts, halved
  • 1-1/4 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 4 teaspoons soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon sesame seeds, toasted

Directions

In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6-8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds. Yield: 2 servings.
Originally published as Sesame Brussels Sprouts in Taste of Home October/November 2002, p22

Nutritional Facts

1/2 cup: 88 calories, 1g fat (0 saturated fat), 0 cholesterol, 1008mg sodium, 16g carbohydrate (0 sugars, 4g fiber), 5g protein. Diabetic Exchanges: 3 vegetable.

  • 1/2 pound fresh brussels sprouts, halved
  • 1-1/4 cups water, divided
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 4 teaspoons soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon sesame seeds, toasted
  1. In a large saucepan, cook the brussels sprouts in 1 cup water and bouillon for 6-8 minutes or until tender; drain and keep warm. In the same pan, combine the sugar, cornstarch, soy sauce, garlic and remaining water until blended. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add sprouts and toss to coat. Sprinkle with sesame seeds. Yield: 2 servings.
Originally published as Sesame Brussels Sprouts in Taste of Home October/November 2002, p22

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amanda3475 User ID: 2105678 88361
Reviewed Nov. 10, 2014

"quite tasty!"

MY REVIEW
niftyfifty20 User ID: 1210843 53799
Reviewed Jan. 17, 2012

"This recipe was in one of the Taste of Home cookbooks which I lost! I was so happy to find it here becaue it was my favorite way to eat brussel sprouts. Savory, crispy goodness. If your family doesn't care for brussel sprouts, try again with this recipe!"

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