Charred sprouts with ginger-soy dressing

Name: Charred sprouts with ginger-soy dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 640 g Brussels sprouts, trimmed and halved; 3 tbsp sunflower oil; 1½ tbsp soy sauce; 1 rice vinegar; ½ tbsp clear honey; ½ tbsp toasted sesame oil; 15 g ginger, peeled and finely grated; 1 clove/s garlic, crushed; 1 red chilli, deseeded and finely chopped; 25 g pack coriander, leaves roughly chopped; sesame seeds, optional

Roasting Brussels sprouts brings out their sweetness – a great contrast to this dressing made up of classic stir fry fl avours. Serve with steamed or boiled rice, if you like.

Recipe by Lucas Hollweg

5 out of 5 stars(2) Rate this recipe

HealthyLow in saturated fat

Serves4
CourseSide
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

640g Brussels sprouts, trimmed and halved
3 tbsp sunflower oil
1½ tbsp soy sauce
1 rice vinegar
½ tbsp clear honey
½ tbsp toasted sesame oil
15g ginger, peeled and finely grated
1 clove/s garlic, crushed
1 red chilli, deseeded and finely chopped
¼ x 25g pack coriander, leaves roughly chopped
sesame seeds, optional

Method

Preheat the oven to 220°C, gas mark 7. In a bowl, toss the Brussels sprouts with 1 tbsp sunflower oil and a pinch of salt, then tip onto a baking tray. Roast for 20-25 minutes until softening and charred in places.
Meanwhile, in the same bowl, make the stir fry dressing; mix together the soy sauce, vinegar and honey until combined, then whisk in the sesame oil and remaining 2 tbsp sunflower oil, followed by 2 tbsp water, until combined. Stir in the ginger, garlic and ½ of the chopped chilli. Toss the sprouts with ½ of the dressing. Scatter with the chopped coriander, the remaining chilli and a few sesame seeds, if liked. Serve the remaining dressing in a small bowl alongside.