Brussels sprouts are a fantastic, satisfying side dish that pairs well with just about any meal. They’re plentiful in the fall and winter months and are jam-packed with nutrients, making them a perfect side for the holiday season. They’re potassium-rich, full of vitamins C and K, and are a great source of dietary fiber and omega-3 fatty acids. On top of that, they’re super delicious.

This recipe is very quick and simple with few ingredients, but it packs a lot of flavor. It calls for a dash of butter, but you can easily make this recipe vegan by skipping the butter and adding a little extra toasted sesame oil. This recipe can also be gluten-free as long as you use gluten-free tamari or gluten-free soy sauce.

Crispy tamari Brussels sprouts

2 cups Brussels sprouts, halved
2 tablespoons tamari
1 tablespoon toasted sesame oil
1/2 tablespoon of butter
Pepper to taste

First, put your halved Brussels sprouts in a large pot, then fill the pot with water until the brussels are covered or start to float. Next, set the Brussels on your stovetop at a high heat until they are boiling. Boil for 4-5 minutes, then drain the Brussels and set aside.

Next, take a large wok or saute´ pan and add your toasted sesame oil and butter to it, and set it on your stovetop at a high heat. Once the butter has melted and the pan is nice and hot, add your halved Brussels to the wok, stirring to coat. Pour your tamari or soy sauce over the Brussels, then sprinkle with a little pepper, and stir again so everything is evenly coated and sizzling.

Since this recipe calls for a high heat and you want the Brussels to become just a little crispy, you should make sure you keep an eye on the Brussels while they cook, stirring frequently so they don’t burn. You want them to be a deep, golden brown when they are finished. It should take about 7 minutes for them to be perfectly crispy.

Serve them piping hot, and enjoy

ALICIA BANE is Wire Editor of The Times Record, and a food blogger. See more recipes from her at eeshaeats.wordpress.com