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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.