Brussels sprouts are delicious and available in winter months when vegetables are hard to come by. Try Brussels sprouts raw with lemon and olive oil, raw with tahini, or cooked see methods below.
1 pound Brussels sprouts
2 tablespoons sesame salt
2 tablespoons rice vinegar
black pepper to taste
Prepare a 8 x 8 x 2-inch glass baking dish (2 quart)
Or prepare a vegetable steamer
Place large mixing bowl in the sink. Open the bag of Brussels sprouts and place in the mixing bowl.
Add water and rinse. Chop off the ends of the Brussels sprouts with a paring knife.
Place in glass dish and cook for 3 minutes.
Turn and cook for 3 minutes.
Fit a large pot with a steamer insert and fill with water to bottom of insert. Cover, and bring
to a boil. Add Brussels sprouts. Set the timer to 3 minutes. Stir. Set the timer to 3 minutes
and steam until bright green and just tender.
Season with sesame salt, toss with rice wine vinegar and add pepper to taste.