Sesame roasted brussels sprouts

OMG Halloween hangover. The ten pounds of candy I ate between opening the bags at 11 am (why? WHY?) and going to bed at 9 pm (which felt like midnight), have done a number on my body. I guess it’s a good sign that I feel like shit? Maybe it shows that I don’t normally eat 10,000 grams of sugar in 10 hours?

Anyhoo, we started the day with a small fit because I wouldn’t let someone eat candy for breakfast, so…that was fun.

One key to weaning my little back to veggies after a sugar binge is to make them extra unctuous and delicious. These brussels fit the bill. High heat makes them mellow and crispy while the garlic, ginger, soy sauce, and sesame oil add layers of salt and fat that lead to really big flavor.

A couple of notes:

• It’s important to work fast after getting the roasted sprouts out of the oven. Their heat will cook the garlic a bit and without it, the taste can be pretty strong.

• If you think you’ll have leftovers, sprinkle the sesame seeds on the individual portions, or just the part you’ll eat right away. The seeds can burn when you recrisp the leftovers.

Serve them with a piece of fish, some tofu, some rotisserie chicken, or accompanying any other protein. I also like them next to these noodles for a double dose of veggies. You could actually slap some chicken thighs on another sheet pan and roast them all together if your oven is big enough.

Sesame roasted Brussels sprouts  

1 ¼ lb brussels sprouts, halved (or two 10 oz bags)
2 Tbsp olive oil
1 tsp grated fresh ginger (about a 1-inch piece)
2 Tbsp soy sauce or tamari, divided
1 small garlic clove, minced 
1 Tbsp toasted sesame oil
1½- 2 Tbsp honey
1 Tbsp toasted sesame seeds

Preheat the oven to 425.

In a large bowl, combine the veggies, olive oil, 1 Tbsp of soy sauce, and the grated ginger. Mix well. If you see any clumps of ginger, separate them the best you can.

Spread onto a baking sheet and roast for 15-17 minutes (or until you’ve reached peak crispyness, since oven temps vary), stirring once in the middle of cooking.

While the veggies are roasting, mince your garlic and combine it with the remaining 1 Tbsp of soy sauce, sesame oil, and honey.

When the sprouts are roasted, quickly spoon them back into your original bowl. Add the garlic mixture and stir well. Serve immediately.

If reheating this, place the servings you’ll need back into a 425 oven for about 5 minutes (or as long as needed) to re-crisp.

Yield: about 3 cups of sprouts, or 4 servings.