Sautéed Brussels Sprouts Leaves with Shallots and Gomasio Recipe | Vegetarian Times Skip to main content

Sautéed Brussels Sprouts Leaves with Shallots and Gomasio

Gomasio, a Japanese seasoning made from salt and toasted sesame seeds, tastes good on just about everything. Separating Brussels sprouts into little leaves allows you to cook them more quickly and sidestep that overcooked, cabbage-y flavor many people dislike in the veggie. 

Ingredients: 

Ingredients: 

Ingredient Line: 
1 lb. Brussels sprouts
Ingredient Line: 
2 tsp. olive oil or sesame oil
Ingredient Line: 
1⁄3 cup minced shallots (2 medium)
Ingredient Line: 
4 tsp. Eden Foods Seaweed Gomasio
Ingredient Line: 
2 tsp. grated lemon zest
Ingredient Line: 
2 tsp. lemon juice

Instructions: 

1 Separate Brussels sprouts into leaves by slicing off root end and peeling off leaves one by one. Place leaves in large bowl. Continue to slice off root end to separate more leaves. (You should have 8 cups total.)

2 Heat oil in large skillet over medium-low heat. Add shallots, and sauté 3 to 4 minutes, or until translucent. Remove to plate. Add Brussels sprouts leaves to skillet, and increase heat to medium. Sauté half of leaves 5 to 7 minutes, or until tender, bright green, and lightly caramelized. Transfer to bowl. Repeat with remaining leaves.

3 Stir in gomasio, lemon zest, and lemon juice. Season with salt and pepper, if desired. 

Nutrition Information: 

Unit (Serving Size): 
per 3/4-cup serving
Calories: 
94
Protein: 
5 g
Total Fat: 
4 g
Saturated Fat: 
<1 g
Carbohydrates: 
14 g
Cholesterol: 
0 mg
Sodium: 
110 mg
Fiber: 
5 g
Sugar: 
4 g
Yield: 
serves 4