2 teaspoons peeled and finely grated fresh root ginger
2 tablespoons light soy sauce
1 teaspoon sesame oil
1½ tablespoons runny honey
2 tablespoons orange juice
1 star anise
large handful of bean sprouts
toasted sesame seeds, to garnish
Trim the sprouts, cut any large ones in half through the stem, then tip them into a roasting tin and toss with the oil. Roast in a preheated oven, 200˚C (400˚F), Gas Mark 6, for 20–25 minutes, until softened and browned. Meanwhile, combine the garlic, ginger, soy sauce, sesame oil, honey, orange juice and star anise in a small pan and place over a medium-low heat. Simmer for 4–5 minutes, stirring occasionally. Set aside and keep warm.
Transfer the Brussels sprouts to a serving dish, add the bean sprouts and warm sauce and toss together. Serve sprinkled with toasted sesame seeds.