Indie Plate promised me big, beautiful Brussels sprouts from Fekete Farms when I placed my order this week … and they delivered. Right to my front porch in Baton Rouge, where I sat snapping pictures of my full haul until my fiancé got home and snapped me back into reality.
I served these divinely crispy nuggets up as an appetizer while the main course (pork and quinoa soup) simmered away.
Honestly, I could have eaten these all night. Good thing I set a limit. Fresh ginger and minced celery root tossed in a sesame-soy mixture and finished with a squeeze of lemon juice. Drizzle of sriracha and sprinkled sesame seeds and chives. Et voilà! Start poppin’ away.
Crispy Brussels Sprouts with a Celery Root-Ginger Dressing
Serves 2 as appetizer.
8–10 brussels sprouts, trimmed and halved
2 1/2 tbsp. olive oil
For the dressing:
1 1/2 oz. soy sauce
2 tablespoons sesame oil
1/2 cup minced celery root
2 in. fresh ginger, minced
Juice from one lemon
Black sesame seeds
1. Make the dressing: Whisk together sesame oil and soy sauce in a medium mixing bowl. Add celery root and ginger and toss to combine. Stir in lemon juice. Set aside.
2. In a medium skillet, heat up olive oil over medium heat. Add brussels sprouts, cut side down, and cook for 7–8 minutes, turning sprouts occasionally to brown both sides.
3. Add sprouts to dressing and toss to coat. Serve on plate and garnish with a drizzle of sriracha and a sprinkle of sesame seeds and chives.