Sweet and Sour Spicy Sesame Brussels Sprouts
Friday, October 03, 2014
Isn't it amazing how differently we now perceive Brussels Sprouts (we meaning me)! They used to symbolise all things un-fun and were usually the culprit for that pungent lingering smell at your old relative's house. I don't know if it's called growing up and they were good all along or if it's just that anything roasted and caramelised tastes amazing, but if you're still on the anti-sprouts boat, please trust me and take this recipe as your life vest/one of those floating devises.
I hope you'll forgive me and maybe wait until Brussels Sprouts are in season, (which is from the end of October until March, so not long now) although I couldn't really blame you if you didn't.
One last thing, while writing this post I realised I've blissfully been spelling the 'Brussels' in Brussels Sprouts wrong for a while now, so please forgive me that too...
Serves 2 as a side. Feel free to double, triple, quadruple the recipe.
YOU WILL NEED:
250G FRESH BRUSSELS SPROUTS
1/2 TBSP OLIVE OIL
1 TBSP SESAME SEEDS
FOR THE MARINADE:
1/2 TSP GARLIC PASTE
1/2 TSP GINGER PASTE
1/2 TBSP SOY SAUCE (I use low sodium)
2 TBSP HONEY
1 TSP LEMON JUICE
1 TSP RED TABASCO
Trim the stems and the outer layers of the brussels sprouts. Cut them roughly into halves and quarters depending on their size.
Mix together the garlic and ginger paste, soy sauce, honey, lemon juice, and tabasco.
Coat the sprouts in the sauce and then toss in the olive oil. Spread them out evenly on a baking tray but do not pour too much excess of the sauce over them or they will end up soggy. (You can always keep the sauce for dipping at the end if you'd like more).
Roast for 20-25 minutes or until partly brown and partly crispy. When you remove them from the oven toss them in the sesame seeds.
Enjoy!
Yum - this sounds so delicious Manu. Trying it this week!
ReplyDeleteIt’s hard to resist saving good food from going to waste, even if it means breaking a seasonal rule or two. Brussels sprouts have truly had a glow-up once dreaded, now loved for their caramelized crunch and nutty flavor when roasted. Sometimes, indulgence leads to rediscovery, and that’s part of the joy of cooking. Your honesty makes the story even more relatable and warm. Here’s to enjoying sprouts guilt-free, whether in or out of season.
ReplyDeleteWhen I’m cooking something that needs careful handling, like roasting Brussels sprouts, I always wear men’s leather gloves to manage hot trays or pans safely. They provide a firm grip and protect my hands from heat while still allowing enough flexibility to move quickly in the kitchen. Good quality leather gloves also last a long time, which makes them a practical tool for anyone who enjoys cooking or working with high temperatures regularly.
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