Brussel Sprouts and Pearl Onions
Brussel Sprouts and Pearl Onions are not one of the first side dishes served, unless at winter holiday times The Brussel sprouts are fresh as the growing time is autumn to early spring. A good Brussel sprout has vivid green leaves and a solid firm head, much like cabbage, only smaller. Leaves that have perforations in them are to be discarded as it indicates aphids within.
Brussel sprouts will keep 10 days in the refrigerator if kept unwashed and untrimmed in a plastic bag in the vegetable drawer. To cook, steam Brussel sprouts between 3 to 5 minutes before freezing. Frozen they will keep up to 1 year. Overcooked Brussel sprouts will lose their taste and nutrient value, and also emit an unpleasant smell of sulfur. Overcooked crucierous vegetables such as cabbage and broccoli will also have an unpleasant smell.
Benefits of Brussels Sprouts and Pearl Onions with Sesame Seed
The nutritional profile of Brussel sprouts is excellent for vitamins K and C. Folate, manganese, vitamin B6, B1, copper are also very good nutrients in sprouts. They have important antioxidant and anti-inflammatory benefits and cancer and cardiovascular health.
The pearl onion is a relative to the leek. They are used mostly for pickling, relishes or with other vegetables giving a sweeter taste than the common onion. The nutrient benefits are in helping cardiovascular health, stablize blood sugar levels and acting as an antioxidant and anti-iflammatory.
The tiny sesame seed is chocked full of nutrients: copper, manganese, calcium, iron magnesium, phosphorus, vitamin B1, zinc and dietary fiber. The special lignans fibers in the sesame seed have benefits of cholesterol-lowering effectn in human and prevent high blood pressure.
Enjoy a side dish which is rich in beneficial vitamins and minerals.
- 1 pound fresh Brussels sprouts
- 1 cup fresh pearl onions
- 2 teaspoons unsalted butter
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon sesame seeds, toasted
- Toast sesame seeds by stirring in a hot skillet until lightly brown. Watch carefully to keep from burning.
- Trim outer leaves and cut bottoms of Brussels sprouts, cut in half and wash.
- Steam sprouts in vegetable steamer or parboil in boiling water for 5-7 minutes; drain.
- Bring a saucepan of water to boil, drop in the whole unpeeled pearl onions. Boil for 3 minutes.
- Drain onions.
- Cut the end off the onions and squeeze the onion out of the outer skins.
- Melt the butter in skillet, add Brussels sprouts and pearl onions, heat briefly to keep at serving temperature.
- Add toasted sesame seeds prior to serving.
Another Menu Suggestion:
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