Recipes
Crispy roasted sprouts with miso dressing and chilli crunch
A quick, punchy dish to make you fall back in love with Brussels sprouts.
Serves
2 people (as a side)
Ingredients
For the crispy sprouts
-
400g Brussels sprouts
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1½ tbsp olive oil
For the miso dressing
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2 unwaxed lemons, sliced (pips removed)
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4 garlic cloves, peeled and sliced
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2 tbsp red miso paste
-
3 tbsp olive oil
-
1 tbsp water (optional, to loosen)
To finish
-
2–3 tbsp mixed toasted seeds (sesame, pumpkin, sunflower)
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1–2 tbsp chilli crunch oil (to taste)
Method
Roast the lemons for the dressing. Cut the lemons in half and remove any pips. Place the lemons, miso, olive oil and sliced garlic in a saucepan and cook gently over a medium heat for 45 minutes until soft. Transfer to a food processor and blitz until mostly smooth, adding a splash of water if needed. Taste and adjust seasoning. The dressing keeps in the fridge for up to 1 week.
Crisp the sprouts. Heat the oven to 208°C (fan 188°C). Trim and halve the sprouts, drizzle with olive oil and spread out on a hot roasting tray in a single layer. Roast for 8 minutes, then return to the oven for another 1–2 minutes until deeply golden and crispy.
Assemble. Tip the hot sprouts into a serving bowl, spoon over 2–3 tbsp of the miso lemon dressing and toss gently. Finish with the toasted seeds and chilli crunch oil and serve immediately while hot and crunchy.
Notes
You can deep-fry the sprouts, but roasting keeps things lighter. This is a great way to make sprouts exciting alongside a Sunday roast. Leftover dressing works brilliantly on roasted veg, grain bowls or leafy salads.
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