I've been a little obsessed with brussels sprouts lately. When I pulled them out of the refrigerator once again this afternoon, Stella said, "wow, you really are obsessed with brussels sprouts". After try one hundred and something, I've found a version my kids like.
1 lb brussels sprouts
1 garlic clove
1 tsp finely chopped ginger
2 scallions, finely sliced
1/4 cup chopped prosciutto
1 Tbsp light soy sauce
1 Tbsp rice vinegar
1.5 tsp sugar
1/2 tsp sesame oil
Heat oven to 500F. Trim the brussels sprouts at the ends so that you can pull the leaves of the sprouts apart. Toss with enough olive oil to just coat the sprouts, about 3 tbsp. Spread the brussels sprouts over a large baking pan. Sprinkle with freshly ground black pepper.
Roast sprouts for about 5-7 minutes, until they begin to soften.
Meanwhile, combine soy, vinegar, sugar and sesame oil.
Sprinkle the sprouts with the scallions, ginger, garlic and prosciutto. Then drizzle the sauce over top. Toss to combine. Return to the oven for another 4-5 minutes or so, until the sprouts are just tender.
I'm not sure if this is so much of a compliment, but I'll take it. As Stella put it, "I actually like these. I mean, they are not only not bad, they're good".