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Charred sprouts with ginger-soy dressing

Charred sprouts with ginger-soy dressing

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(1) Rate this recipe
HealthyLow in saturated fat
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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  • 640g Brussels sprouts, trimmed and halved
  • 3 tbsp sunflower oil
  • 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


  1. 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.

  2. 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.


Typical values per serving when made using specific products in recipe


915kJ/ 221kcals



Saturated Fat












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5 out of 5 stars1 rating