Ginger sesame Brussels sprouts
Gluten, dairy and nut-free. Serves 6, 80g each as a side. You will need a baking tray and baking parchment.
- 750 g Brussels sprouts
- 1 tbsp olive oil
- 30 g ginger freshly peeled and grated
- ½ tsp salt
- ¼ tsp black pepper
- 150 g frozen peas
- For the glaze:
- 3 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 2 tbsp sesame oil
- To serve:
- 1 tbsp sesame seeds
Preheat the oven on grill setting to 240C (or highest temperature, but not exceeding 240C). Line the baking tray with baking parchment.
Wash the sprouts, drain and halve. Transfer to a bowl.
Toss the sprouts in the olive oil and ginger with the salt and black pepper. Transfer to the baking tray and bake for 10 minutes or until charred. Reduce the oven temperature to 200C on fan/bake setting and bake for 5–10 minutes more.
Meanwhile, mix the glaze by combining the maple syrup, balsamic vinegar and sesame oil. Set aside.
Cook the peas according to the package directions. Drain.
When ready to serve, combine the hot cooked sprouts with the glaze and the peas, and sprinkle the sesame seeds on top.