Brussels Sprouts with Sesame Vinaigrette

IMG_5917As a child I absolutely despised brussels sprouts, or at least that’s what I’d have you think. The truth is, however, that I never even ate a brussels sprout until several years ago. It was at this point that I had an epiphany: I was lead to believe that I hated brussels sprouts because children are supposed to hate brussels sprouts. I never even gave them a chance! My first experience cooking brussels sprouts was with a recipe from the wildly talented Heidi Swanson of 101 Cookbooks. Her recipe for Shredded Brussels Sprouts and Apples truly converted me, and I’ve been a great fan ever since.


Brussels Sprouts with Sesame Vinaigrette

for the brussels sprouts

1 tablespoon coconut oil
1 pound brussels sprouts, cleaned and quartered
2 large cloves garlic, minced
pinch of salt
2 teaspoons raw sesame seeds

for the dressing

2 tablespoons brown rice vinegar
1/4 cup toasted sesame oil
1 teaspoon vegan worcestershire sauce (optional)*
1 teaspoon coconut aminos*
2 teaspoons maple syrup or liquid sweetener of choice
1 teaspoon dijon mustard
1/2 teaspoon ground black pepper
pinch of salt

In a large pan, heat the coconut oil over medium heat until melted, then add cleaned and quartered brussels sprouts and stir to coat with the oil. Cook, stirring often, for about 5 minutes, until brussels sprouts are beginning to brown, then stir in garlic, salt, and sesame seeds, and cook another 2-3 minutes, until garlic is fragrant and golden. Remove from heat and pour into a bowl to cool.

To make the dressing, combine all ingredients in a jar with a lid (I like to use old mustard or jam jars), and shake vigorously to emulsify. This makes a good deal of dressing, so you will have some extra

Pour 2-3 tablespoons of the dressing over the brussels sprouts and stir to combine. Serve chilled or at room temperature.

*Notes: Leave the worcestershire sauce out for a gluten and soy free dressing, as most are made with soy sauce. Coconut Secret brand coconut aminos are gluten and soy free. If you do not need the dressing to be gluten free or soy free, tamari or soy sauce may be substituted in equal amounts.

IMG_5920Are you a fan of brussels sprouts? If not, I certainly hope I can convert you. Are there any other foods you love now, but couldn’t stomach in the past? What made you change your mind?

7 thoughts on “Brussels Sprouts with Sesame Vinaigrette

  1. Hannah (BitterSweet)

    Same thing for me too! My dad always voiced his distaste for them, and loudly, so I simply assumed I would hate them as well. Turns out they’re one of my favorite vegetables now, and I’ve even changed my dad’s sprout hating ways! Quite a feat, really. I bet we would all love them with this dressing, too.

  2. mihl

    I hated Brussels sprouts, too. Because they were usually overcooked and mushy. My dad never remembered that I hated them, so he would always still serve them to me. I haven’t changed my mind about those mushy sprouts. Your recipe sounds very tasty though! I never had Brussels sprouts served with vinaigrette and I will try this soon.

  3. Kare @ Kitchen Treaty

    Brussels with sesame sound so great! What a terrific combination.

    I had a similar experience (or non-experience) with Brussels sprouts. I just knew I didn’t like them, without ever having tried them. Then, several years ago, I watched Martha Stewart on TV roast them with plenty of butter and coarse salt, and I decided to give them a try. Hooked!


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