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Skillet-Charred Brussels Sprouts with Sesame and Scallions
These Brussels sprouts are salty-sweet, with umami from fish sauce and subtle spiciness from Sriracha. Loads of toasted sesame seeds add a nuttiness that accentuates the toasty notes from the sprouts’ deep char. This is an excellent side to any Asian-inspired meal or even alongside simple grilled steak, chicken or fish.
4
Servings
30 minutes
Ingredients
-
1
pound small to medium Brussels sprouts, trimmed and halved
-
1
tablespoon neutral oil
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GET DIGITAL & PRINTI don’t consider myself to be a member of the salt police but whoa baby is this dish salty. I tried the recipe and failed to finish it because of the salt. I have NEVER done this before. I did some calculations and even before the addition of salt at the end which I omitted the sodium content for the four serving recipe using Red Boat fish sauce is over 9000 mg. I feel like the flavor might have been good with a reduction of salt. Could this have been an error?
This is good, but too salty. Next time I will not add salt to the sprouts before browning.