Chilli and Orange Glazed Roasted Brussels Sprouts
Photography by Josh Griggs.

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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The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.