Crispy Brussels Sprouts with Plum Vinaigrette

Brussels sprouts are a huge favorite here at Nutritious Life. This recipe by Chef Ashley Rouse is a combination of sweet and spicy that will most certainly make you want seconds or even thirds.

Rouse was inspired by a dish at one of her favorite restaurants, No. 7 in Brooklyn, and could’t wait to make her own version for all to try—and we thank her for that!

Rouse launched Trade Street Jam Co., a woman- and minority-owned and certified producer of small batch jams that creates fruit-forward and clean-tasting vegan jams and delicious recipes like this one.

INGREDIENTS

2 tablespoons white sesame seeds, toasted
2 tablespoons olive oil
1 pound Brussels sprouts, halved
1/2 tablespoon Korean chili flakes
1 garlic clove, minced
2 1/2 tablespoons lemon juice
2 1/2 tablespoons white vinegar
1 tablespoon maple syrup
2 tablespoons Plum + Rose Jam
1 tablespoon kosher salt
1 teaspoon vegetable oil (for frying)

DIRECTIONS

Toast sesame seeds in a dry pan over medium heat until fragrant. Let cool.
Heat oil in a dutch oven to 350°F.
Fry Brussels sprouts until brown and crispy, about 3 minutes.
Drain on paper towels.
Add remaining ingredients to a mason jar and shake until combined.
Place Brussels sprouts in a bowl and toss with vinaigrette just before serving.

WHY WE LOVE THIS RECIPE

There are so many reasons to love these little green gems. Brussels sprouts are high in fiber and antioxidants including vitamin C and beta carotene.They are also high in vitamin K and folate. Research has found that Brussels sprouts can decrease inflammation and may reduce the risk of cancer. If you’re craving sweet or spicy, this dish will satisfy either craving.

(Image courtesy of Chef Ashley Rouse of Trade Street Jam Co.)