Chilli and Orange Glazed Roasted Brussels Sprouts

, from Issue #73. July, 2017
Photography by Josh Griggs.
Chilli and Orange Glazed Roasted Brussels Sprouts

Crisp on the outside and tender in the centre, these roasted sprouts get doused with a gorgeous sweet and spicy dressing.

Serves: 6


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.