Yes, I know this seems like an odd combination – Brussels-sprouts and sushi ginger but believe me, it is a match made in heaven. I can’t take credit for it though, the combination was thought of by some chef in Minneapolis. My sister ate it in a restaurant in downtown Minneapolis and told me all about how divine it was and that is how my experiment with these two ingredients started. Since I have as yet not tasted the original dish (hope to do it someday soon), I had to go by my sister’s description of it. Then of course I have added some of my own “innovation” to it. I loved the result but you try it for yourself and you be the judge.
1. 1 lb Brussels sprouts
2. 3 tablespoons of balsamic vinegar
3. 2 tablespoons of maple syrup
4. 1 teaspoon of salt (or to taste)
5. ½ teaspoon of freshly grated black pepper
6. 2 tablespoons of extra virgin olive oil
7. A handful of shelled walnuts
8. 2-3 tablespoons of pickled (sushi) ginger
1. Wash the Brussels sprouts and cut them into small bite sized pieces.
2. Blanche the Brussels sprouts in 6 cups of hot water for about 2-3 minutes.
3. Dry the sprouts with a paper towels – dry them out well or you’ll get soggy Brussels sprouts after you roast them in the oven.
6. After 5-6 minutes, take the baking sheet out of the oven, drizzle the glaze and walnuts over the Brussels sprouts and mix thoroughly and place the sheet back in the oven for another 2-3 minutes.
7. During the time the sprouts are roasting, cut the pickled ginger pieces into thin slivers.
8. Take the Brussels sprouts of the oven and serve them while they are still hot with the pickled sushi spread out evenly over them.