A yummy and quick side dish that is great to serve with your dinner and save some leftovers to serve hot (in an insulated container) or cold in tomorrows lunchbox. The skewers add an extra element of fun (which never hurts when you’re breaking down those long held Brussels sprouts barriers). No skewers? No worries, the delicious flavour from the sauce is enough to hold its own on the taste front.
A great recipe for building strong bones with Brussels sprouts being a great source of vitamin K, and tahini a rich source of calcium.
Preparation time: 5 mins
Cooking time: 10 mins
1 dozen Brussels sprouts, cut into quarters
1 tbsp butter or coconut oil
½ cup water
1 tbsp tahini
½ tsp sesame oil
2 tsp tamari or soy sauce
½ tsp grated fresh ginger
- Heat the butter or oil in a fry pan over medium heat, then add the Brussels sprouts. Sautee for about 10 minutes or until starting to colour.
- Add the water to the pan and cover. Cook for 5 minutes to cook the Brussels sprouts through, then uncover for 2 additional minutes until the water has evaporated.
- Turn off the heat and stir through the tahini, sesame oil, tamari and ginger (if using).
- Using a fork or some tongs, thread the sprouts onto small kid-friendly (and lunchbox friendly) skewers to serve.
- If peanuts aren’t an issue for your family, peanut butter makes a delicious swap for the tahini (be mindful for school lunchboxes!).
- This recipe also works with brassicas such as broccoli, cauliflower or green beans.
- For more ways to get some greens into your lunchboxes, check out our 50 Ways With Greens ebook
- For more ideas with Brussels sprouts, head to our blog.
Recipe by Bree Jenner – The Simple Lunchbox