Let's talk about Brussel sprouts! The vegetable you likely hated as a child is actually delicious, versatile and packed to the brim with nutrients. I personally love spiciness and I think this dish had the perfect amount of it, although I know spice level is subjective. If you want your Brussel sprouts to be less spicy you can take the seeds out of your peppers by rolling it against the table, cutting the end off, and tapping out all the seeds!

Serving Size: 2-3 Plates


  • 4 Cups Brussel Sprouts halved
  • 2 Cloves garlic, minced
  • 1/2 Tbsp Ginger, grated
  • 1-2 Chilli Peppers, chopped
  • 2 Tbsp Olive Oil
  • 2 Tbsp Sesame Oil
  • 2 Tbsp Tamari
  • 1 Tbsp Maple Syrup
  • Salt and Pepper to taste
  • Sesame Seeds


  1. Chop your Brussel sprouts in halves and wash them. Dry them out in some paper towel or clean towel. Set aside.
  2. Mince your garlic, grate your ginger, and chop your chilli pepper. If you don't want it to spicy take the seeds out.
  3. In a medium-sized sauce, heat your oil over medium-high heat.
  4. Once oil is hot, add in your garlic, ginger, and chilli peppers. Move it around and let it cook until aromatic and garlic starts to brown.
  5. Add your chopped Brussel sprouts and stir around for 1-2 minutes.
  6. Add your sesame oil. tamari, and maple syrup and stir until everything is evenly mixed and Brussel sprouts are coated. Continue to cook for 3-5 minutes.
  7. Add salt and pepper to taste. Plate it up and sprinkle some toasted sesame seeds and extra chopped chilli peppers on top. Serve over brown rice.

Nutritional Notes:

337 calories, 4g protein, 17g carbs, 2g fiber, 29g fat

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