We have a new woman in our bedroom!
So, let’s talk about this new woman. My husband got her for Christmas and she quickly took up residence in our bedroom. Her name is Alexa and she is the voice that powers the Echo device from Amazon.
When he first got the “new woman” in his life I could hear him talking to her. Sweet nothings like … “Hey, Alexa, What’s up and she would come up with something witty to say, or “Hey Alexa, what’s the weather for tomorrow” and even “Hey Alexa, can you wake me up in the morning”. Ya know, you can even say “Alexa, shut up” and she doesn’t get offended.
Alexa can find you a restaurant or a movie playing near by, she can do math, she can spell, she can give you the results of a sporting event and she can even purchase things off of Amazon for you. What she can’t do is fetch that cup of coffee.
So one day, I decided to give her a try and said “Hey Alexa, what’s for dinner tonight”. This was just a few days after the new year and I guess she was already in the dieting frame of mind and she said, let’s do something healthy tonight.
I’ve been thinking about a new Brussels sprouts recipe that I saw on a menu from a restaurant that my son and his wife went to for his birthday recently. The menu item from Giant Restaurant in Chicago said Brussels sprouts with lemon butter and sesame seeds. Why stop there, I added some golden raisins for sweetness since I think sprouts are a little bitter. I only had black sesame seeds so that’s what I used and threw in a couple of shallots.
Hope you will give this Brussels sprouts recipe a try, especially if you are tired of chasing those little boiled/steamed spheres around your plate.
BLAST FROM THE PAST: I was inspired to make this recipe for Fried Deviled Eggs after having them at Lucy’s restaurant in Austin. I like my version the best that has the whites fried and the yellow piped into the hollowed center.
Cut the Brussels sprouts in half then remove core then cut each half in half.
Mix the olive oil, lemon zest and juice in small cup.
Put the sprouts, shallots, thyme sprigs on a rimmed cookie sheet covered with aluminum foil.
Drizzle the lemon oil mixture over the sheet of sprouts.
Slowly brown the butter in small pan then add the sesame seeds. Set aside.
After the sprouts have cooked about 15 minutes, add the golden raisins and drizzle with the butter and sesame seed mixture. Cook another 10-12 minutes or desired doneness.
- 10 oz. pkg. brussels sprouts
- 2 small shallots, thinly sliced
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice plus zest of one lemon
- salt and pepper to taste
- 1/2 tsp. crushed red pepper flakes
- 4-5 sprigs of fresh thyme (or 1/2 tsp. dried)
- 1 Tbsp. butter, browned
- 1 tsp. black sesame seeds (or white)
- 2/3 c. golden raisins
- Cut the Brussels sprouts in half, remove core and then cut the halves in half. Put on cookie sheet or baking dish along with any leaves that have fallen off and add the sliced shallots to the baking dish.
- Mix the one tablespoon of olive oil and the one tablespoon of lemon juice plus zest and drizzle this over the sprouts.
- Brown the one tablespoon of butter and mix with the black sesame seeds; set aside.
- Roast the pan of sprouts in a 425° oven 18-25 minutes or until you can pierce with sharp point of a knife. After the Brussels sprouts have roasted about 15 minutes, add the raisins and drizzle with the sesame butter mixture. Gently stir before putting back in oven. (Mine ended up cooking about 25-26 minutes total.)