I know many people have an aversion to Brussels sprouts. This way of cooking them relieves any risk of over-boiled, waterlogged sprouts which definitely wont convert any haters around your Christmas table.
Roasting the sprouts intensifies their flavour and brings out a sweetness which is washed away by boiling. The hint of sesame and soy adds a wonderful savoury, umami taste which really makes the humble Brussels sprout something to celebrate in your Christmas spread.
Ingredients: Serves 4
- 400g brussels sprouts, outer leaves removed if necessary and halved
- 2tsp sesame oil
- 2 tsp soy sauce (or tamari for gluten free)
- 1/4 tsp crushed black pepper
- Preheat the oven to 200’C/400’F.
- Halve the sprouts vertically through the stem. Place in an ovenproof dish where they won’t be crowded and drizzle over the oil, soy sauce and pepper. Stir to coat the sprouts.
- Roast for about 20 minutes until golden and brown and crispy in places and tender when pierced with a knife.
Very high in dietary fiber
High in iron
High in manganese
High in phosphorus
High in potassium
High in thiamin
Very high in vitamin A
High in vitamin B6
Very high in vitamin C