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    Home » Vegan Recipes » Vegan Side Dishes » Ginger & Sesame Christmas Brussels Sprouts

    Ginger & Sesame Christmas Brussels Sprouts

    Published: Dec 16, 2016 · Modified: Nov 26, 2020 by Kate Ford · This post may contain affiliate links.

    Christmas Brussels Sprouts
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    These crispy and delicious stir-fried Christmas Brussels Sprouts with ginger & sesame are crispy and delicious, no soggy sprouts here!

    You can't have Christmas Dinner without a bowl of sprouts, but let's face it, when boiled and soggy they really do live up to Nigel Slater's scathing description: “Why are you even thinking of buying a bag of pungent, watery balls that give you wind?”.

    However, here's a method of cooking which I've found transforms them into something completely different. Crunchy, with golden crispy edges and flavoured with ginger and sesame seeds, there's absolutely nothing stinky about these little beauties!

    This forms part of the easy, prep-ahead Veggie & Vegan Christmas Dinner series running this week here on The Veg Space.  Make sure you're following on Facebook, Instagram or Twitter so you don't miss a recipe!

    Christmas Brussels Sprouts

    Already posted are recipes for the centrepiece, Porcini & Chestnut Mini Roasts, and Garlic & Rosemary Roast Potatoes, and still to come are some Orange & Maple Carrots plus some other festive treats next week.

    Ginger Sesame Stir Fried Sprouts

    Prep Ahead Christmas Sprouts

    To prepare ahead, peel and halve the sprouts the day before, and store them in an airtight container in the fridge overnight.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

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      Christmas Carrots
    • Vegan Roast Potatoes
      Crispy Vegan
      Roast Potatoes
    • Festive Butternut Roast
      Festive Butternut Roast
    • Vegan Christmas Pudding
      Vegan Christmas Pudding
    Christmas Brussels Sprouts

    Christmas Brussels Sprouts with ginger & sesame

    Kate Ford | The Veg Space
    These crispy and delicious stir-fried Christmas Brussels Sprouts with ginger & sesame are crispy and delicious, no soggy sprouts here!
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Sides
    Cuisine British
    Servings 4 people
    Calories 172 kcal

    Ingredients
      

    • 500 g brussels sprouts
    • 3 tablespoon rapeseed or olive oil
    • 2 teaspoon ready-chopped ginger / ginger purée
    • 2 tablespoon sesame seeds

    Instructions
     

    • Trim the stalk ends off the sprouts, remove the outer leaves and chop them in half.
    • Heat the oil in a large, lidded frying pan (or a casserole or large saucepan with a lid would also work), and add the ginger followed by the sprouts. Season generously with salt and black pepper, then cover with the lid and cook over a medium heat for 8-9 minutes, stirring occasionally, until the sprouts are cooked through but still retain some bite.
    • Sprinkle over the sesame seeds and stir through the sprouts, cook for a further minute, uncovered, then serve.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1sevingCalories: 172kcalCarbohydrates: 12gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 32mgPotassium: 510mgFiber: 5gSugar: 3gVitamin A: 943IUVitamin C: 106mgCalcium: 92mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Vegan Roast Potatoes with garlic & rosemary
    Christmas Carrots with Orange & Maple »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. The VegHog says

      December 18, 2016 at 12:13 pm

      This is a great idea for sprouts, a bit more unusual.

      Reply

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    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

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