Soy Glazed Brussels Sprouts
Sweet and sticky soy glazed Brussels Sprouts with hints of chilli, garlic and Sichuan pepper
Equipment
- Fry pan
- Oven
- baking tray
- Wooden spoon
Ingredients
- 500 g Brussels Sprouts halved
- 1½ tbsp. soy sauce
- ½ tbsp. rice vinegar
- 1 tbsp. honey or maple syrup
- ¼ tsp Sichuan peppercorns
- 2 tbsp. salted peanuts
- ½ chopped red chilli
- ½ tsp black or white sesame seeds
- 1 tbsp. chopped coriander leaves cilantro
- Olive oil spray
- Salt and pepper
Instructions
- Pre-heat the oven to 180°C/350°F and line a baking tray with baking paper. Spray a little olive oil over the baking paper
- Arrange the Brussels Sprouts halves on the prepared baking tray. Spray some olive oil over the sprouts. Season lightly with pepper but no salt at this stage
- Place the tray in the oven for 15-20 minutes until the sprouts are lightly charred and crispy. Rotate the sheet halfway through to ensure even browning
- In the meantime, heat up the fry pan over a medium high heat and toast the peanuts. Once golden brown, remove and set aside
- In the same pan, toast the sesame seeds until they start to turn golden brown. Remove and set aside
- In the same pan, toast the Sichuan peppers until just about to smoke. Remove and set aside in a mortar and pestle
- Lightly grind the Sichuan peppers in the mortar and pestle to release all the flavour
- Lower the heat of the fry pan to the lowest setting. Combine the soy sauce, vinegar, and honey then add this to the fry pan
- Add the Sichuan peppers, half of the sesame seeds, and chopped chilli and let all the flavours infuse and thicken to make the sauce
- Add the roasted Brussels Sprouts fresh from the oven and toss everything through
- When ready to serve, add the peanuts and remaining sesame seeds. Serve hot!