Meals and Courses

Roasted Sprouts Chinese-Style

cook 30 mins
  • 300 g (10 oz) Brussels sprouts
  • 1 tablespoon vegetable oil
  • 1 garlic clove, crushed
  • 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.
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