Chilli and Or­ange Glazed Roasted Brus­sels Sprouts

Dish - - Recipes -

Crisp on the out­side and ten­der in the cen­tre, these roasted sprouts get doused with a gor­geous sweet and spicy dress­ing.

500 grams brus­sels sprouts, stem trimmed

2 ta­ble­spoons olive oil sea salt and ground pep­per

Glaze ½ cup fresh or­ange juice

1 ta­ble­spoon sriracha chilli sauce, or more to taste

2 gar­lic cloves, crushed

2 ta­ble­spoons soy sauce

2 ta­ble­spoons maple syrup or honey

1 ta­ble­spoon rice or white wine vine­gar

2 ta­ble­spoons finely shred­ded fresh gin­ger

sesame seeds, to serve Pre­heat the oven to 180°C fan bake. Cut the brus­sels sprouts in half or quar­ters, if large.

Toss with the olive oil, then sea­son gen­er­ously with salt and pep­per. Place on a bak­ing tray and roast for about 20 min­utes or un­til golden and just ten­der.

Glaze: Place all the in­gre­di­ents in a small saucepan and bring to the boil.

Cook for about 10 min­utes un­til re­duced to a glossy syrup.

Place the brus­sels sprouts in a bowl, pour over the glaze and toss to coat. Trans­fer to a serv­ing plat­ter and sprin­kle with sesame seeds. Serve im­me­di­ately. Serves 6

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