This time of year brussels sprout is all over the farmer's market and who does not love this classically comforting vegetable? Here I have taken it to a different region and thrown on an asian sesame dressing. My friends loved the result and I'm sure you will too!
1 lb brussels sprout
1 lb spinach (stems removed and rinsed/dried well)
3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1. Preheat oven to 375
2. Trim the ends off the sprout and cut in half. Add these to a roasting pan as you go.
3. Evenly coat the sprouts with olive oil, soy sauce, and vinegar. Evenly sprinkle salt on top
4. Pop into the oven to roast (about 40 minutes)
5. Meanwhile place the spinach in a nice salad bowl and set in the fridge while you wait
6. When sprouts are ready, remove from the oven and immediately add to the spinach, stirring to coat and wilt the spinach at the same time
7. Add sesame oil and stir to coat
8. Top with sesame seeds and serve
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