Sweet Chili Brussels sprouts
Brussels sprpouts are a whole lot more intersting when you roast or fry them, in my experience at least! This is a nice way to serve them as a side dish, with a sticky sweet chilli sauce.
This would make a good accompaniment to a Chinese noodle dish or even with your Sunday roast, to jazz things up a bit.
350g brussels sprouts
1 Tablespoon extra virgin olive oil
1 garlic clove, crushed
salt, and pepper
1/4 cup sweet chili sauce (about 4 Tbsp)
2 teaspoons Tamari or soy sauce
chopped peanuts or sesame seeds for garnish, optional
Preheat oven to 200 degrees C.
Trim the ends off the brussels sprouts and slice each one in half, discarding any outer leaves that fall away.
Transfer the sprouts to a baking tray, drizzle with the oil, season with a pinch of salt and pepper. Toss so they're evenly coated and then spread them out so each sprout half is lying face down. Place them in the oven and roast until golden brown, about 15-17 minutes.
Meanwhile, prepare the glaze by mixing together the sweet chili sauce, tamari/soy sauce and the garlic.
Remove the Brussels sprouts from the oven once browned and drizzle over the sweet chilli sauce mixture. Toss the sprouts again so they're coated with the sauce and spread out evenly and return to the oven for another 5 – 7 minutes. Once the glaze is hot a bubbly, they're ready.
Sprinkle with chopped peanuts or sesame seeds and serve.