Crisp on the outside and tender in the centre, these roasted sprouts get doused with a gorgeous sweet and spicy dressing.
Serves: 6
INGREDIENTS
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
METHOD
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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.