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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!