For dinner last night: roasted Brussels sprouts, tossed with black and white sesame seeds, fish sauce, soy sauce, and sriracha. Served over soba noodles tossed with toasted sesame oil, topped with Maytag blue cheese and green onions. Cornbread on the side, because cornbread and Brussels sprouts are good friends.
Sesame oil and soba noodles has got to be one of the best flavor combinations of all time. The smell is just intoxicating. I could eat it every day.
The sprouts were roasted according to a method in a recent Cook’s Illustrated: toss with oil, salt, pepper, and 1 T water. Roast in a sheet pan cut-side down and covered with foil at 500° F for 10 minutes, uncover and roast another 10 minutes or so. They steam gently, and the texture and browning are perfect. It’s my new go-to for Brussels sprouts.