Winter root & brussels tops stir-fry with sesame

Brussels tops are a wonderful, seasonal, but highly underrated vegetable. It’s basically a big bunch of leaves from the top of a brussels sprout stem. We got a bag in our organic box – complete with teeny tiny sprouts attached to the bottom.

Also in the box were some carrots and parsnips. I’d initially thought of doing something boring and traditional – basically roasting the roots, steaming the brussels tops, and serving the whole lot with roast potatoes and a lump of protein. Nice, but not very exciting.

Then, I saw a packet of noodles, and thought how it was ages since we’d had a stir-fry.

I’m still on my sesame-oil-with-everything kick, after eating something a bit like this on holiday, so it was easy to decide what kind of seasoning would go in with the veggies. I also recently bought some black sesame seeds, mostly because they were in a 3-for-2 offer with some tamari that I actually wanted. (I bought two bottles of tamari, but somehow 3 seemed excessive.)

Anyway, the whole thing was pretty quick to make and tasted fab. Sesame oil really is a magic ingredient. Yum yum yum.

As I said, we had this with noodles, but it would be good with rice, or just serve it up as a side dish with whatever you’re having. I can imagine this would be a nice twist on the traditional vegetable accompaniments for seasonal holiday dinners, if that’s the kind of thing you’re into.

If you don’t have any brussels tops – and if you buy your veg in supermarkets you’re unlikely to come across them to be honest – you can substitute shredded cabbage, or even sliced brussels sprouts. The flavours are similar enough that this would still be delish.

We ate this with noodles as a main dish and it served three of us. Obviously it would go further as a side dish. Give it a whirl!

winter root & brussels tops stir-fry

Winter root & brussels tops stir-fry with sesame
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
317 calories
29 g
0 g
22 g
4 g
9 g
239 g
581 g
10 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 317
Calories from Fat 193
% Daily Value *
Total Fat 22g
Saturated Fat 9g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 6g
Cholesterol 0mg
Sodium 581mg
Total Carbohydrates 29g
Dietary Fiber 8g
Sugars 10g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 350g parsnips
  2. 350g carrots
  3. 250-300g brussels tops (1 large one)
  4. 1 medium onion
  5. 3-4 cloves garlic
  6. 2cm piece fresh ginger
  7. 2-3 tbsp coconut oil
  8. 50ml sesame oil
  9. 30ml tamari
  10. 1-2 tbsp black sesame seeds (optional)
  1. First prepare all the vegetables - peel the parsnips and carrots and slice thinly on the diagonal. Thoroughly wash the brussels tops, trim off any little sprouts, and remove the tough 'ribs' from the leaves. Shred the leaves into 1-2cm strips.
  2. Peel the onion and slice. Peel the garlic and cut each clove in half. Peel and finely chop the ginger.
  3. Heat the coconut oil in a wok. Add the onion and cook for a minute, then add the carrots, parsnips, garlic and ginger. Stir-fry for 2-3 minutes then add the shredded brussels tops and any little sprouts. Continue to stir-fry for another 5-6 minutes, until the vegetables are crisp-tender and the brussels tops are cooked.
  4. Whisk/shake the sesame oil and tamari together then pour over the vegetables with the sesame seeds and stir/toss quickly to combine. Serve!
 winter root & brussels tops stir-fry

I’m adding this recipe to December’s ‘The Vegetable Palette’ challenge, which is on the theme of Festive Vegetables. The challenge is organised by Shaheen at A2K – A Seasonal Veg Table and is full of lovely seasonal vegetarian recipes. Shaheen also organises ‘Eat Your Greens‘ for delicious vegetarian recipes, so I’m sending this recipe there, too.
Family Foodies, organised by Vanesther at Bangers & Mash and Lou at Eat Your Veg, is after recipes for festive food, so I’m sending this stir-fry (along with the Chanukah cupcakes!)
And since all the veg came from my locally-sourced organic veg box, I’m also entering this into Shop Local, hosted & organised by Elizabeth’s Kitchen Diary.



  1. Happy New Year Helen,
    Just to let you know the #VegetablePalette and #EatYourGreens challenge, thank you so much for sharing, it is most appreciated. I am not into stir-fry dishes, but honestly I would happily try these, esp. as I quite like Brussels greens.

  2. Pingback:The festive Family Foodies round-up | Bangers & Mash

  3. What a super clever idea! I’ve never thought of cooking with the Brussels sprouts stem. I love it! Thank you for sharing with the #ShopLocalChallenge and wishing you all the best for the new year. 🙂

  4. Pingback:Festive family foodies | Bangers & Mash

  5. We’ve got sprouts growing in the garden so this is a perfect dish for me to try out. And another brilliant entry for December’s Family Foodies challenge. Thanks for sharing.

    • Thanks Vanesther! Envious of your sprout-growing prowess – whenever I’ve tried to grown anything remotely brassica-ish, the caterpillars have got to it before me 🙁 Hope yours are tasty!

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