November 8, 2013 • Nancy Wolfson-Moche

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These tiny Brussels sprouts are micro-mini-cabbages. Cabbage cousins, they too belong to the brassica family. Besides being crunchy and sweet, they cook faster than the big Brussels sprouts, making them perfect for breakfast.

serves 2

INgredients

½ pound baby Brussels sprouts

1 Tablespoon sesame oil

1 Tablespoon soy sauce

pinch sea salt

1 teaspoon black sesame seeds

Process  Dry roast the sesame seeds in a stainless steel skillet.  Heat the skillet for 30 seconds on medium heat, then add the sesame seeds. Use cooking chopsticks or a wooden spoon to toast them lightly on all sides (this should take about 2 minutes or less). Remove them from the pan and set aside.  Clean the Brussels sprouts by cutting off any brown ends and brown or wilted outer leaves.

Wash them well.

Heat a cast iron or stainless steel skillet for about 2 minutes. Add the sesame oil and then the clean, whole Brussels sprouts.

Use cooking chopsticks or a wooden spoon to lightly brown the sprouts on all sides. When they begin to brown,drizzle the soy sauce over all of them.

Let them cook for another minute and a half and place in individual bowls. Sprinkle with the black sesame seeds and serve.

©Nancy Wolfson-Moche 2013