Crisp on the outside and tender in the centre, these roasted sprouts get doused with a gorgeous sweet and spicy dressing.
500 grams brussels sprouts, stem trimmed
2 tablespoons olive oil
sea salt and ground pepper
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
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.