Stop. Don’t go running away on me after I mention the “b” word. It’s okay. Brussels. Sprouts.

They can actually be a good thing, you know! I mean come on, these babies are SMOTHERED in garlic and ginger. Does it get any better that that? Trust me – even the hubs was skeptical about the whole brussels sprouts thing, but after one  bite (and a “holy cow”) he ended up LOVING them!

This recipe is SUPER simple: ginger, garlic, brussels sprouts, salt, and a little crushed red pepper flakes. That is it, my friends!

The hubs and I went to a food truck frenzie recently and there was a Miami based Asian Fusion truck called Dim ssam a gogo that was UH-MAZING. We tried a few items (each of which were incredible), however I noticed an item on the menu that i WISH i tried (Ginger Brussels Sprouts). I thought about them for a few days afterwards and just couldn’t take it anymore! I HAD to make my own. And these babies were born!

Please don’t be afraid. These little bites of gold will knock your socks off!

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Garlic Ginger Brussel Sprouts

Yield: 2-3 servings

Prep Time: 10 minutes

Cook Time: 8-12 minutes

Total Time: 20 minutes

Ingredients:

1 1/3 pounds brussel sprouts
6 cloves garlic, peeled and chopped
2 tablespoons ginger, peeled and chopped
4 tablespoons canola oil
2 teaspoons soy sauce
pinch of salt
pinch of crushed red pepper

Directions:

Peel off the outer leaves of the brussel sprouts, trim the stalk, and then halve (or quarter for the large ones) them (How to video here).

Heat 3 tablespoons of the canola oil in a large nonstick skillet over medium-high heat. Once, it is nice and hot, add the brussel sprouts. Leave alone for 2-3 minutes allowing to brown, toss and do the same for another 2-3 minutes. Do this one last time for an additional 2-3 minutes. They should be browning up nicely.

Add the remaining tablespoon of canola oil along with the garlic and ginger, and stir well. Saute for just a couple minutes. Sprinkle with a little salt, red pepper, and the soy sauce. Stir to combine and serve hot!