Remove any blemished outer leaves from:
1 pound Brussels sprouts
Cut in half (or, if very large, in quarters) and toss in a bowl with:
1 tablespoon olive oil
Fresh-ground black pepper
Scrape off the skin from:
1/2-inch piece of ginger
Cut into thin slices and cut the slices into a fine julienne. Toss the ginger with the sprouts and lay them out on a baking sheet or baking dish. Roast in a 400°F oven until tender and golden, about 35 to 40 minutes. Stir the sprouts now and then for even cooking. When the sprouts are almost done, heat a small heavy-bottomed skillet over medium heat. When hot, measure into the skillet:
2 teaspoons sesame seeds
While stirring constantly, cook until toasted, about 5 minutes. Put in a mortar with:
A large pinch of salt
2 teaspoons chopped parsley or cilantro
Grind coarsely. When the sprouts are done, put them in a bowl and toss with the sesame seeds. Serve with:
• After oiling and seasoning the halved sprouts, thread them onto skewers, and grill them over a hot fire.
• Omit the ginger and sesame seeds, and instead make a pungent salsa verde with thyme, parsley, and a touch of rosemary to spoon over the cooked sprouts.
Reprinted from The Art of Simple Food II. Copyright © 2013 by Alice Waters. Published by Clarkson Potter, a division of Random House LLC.