Yes, it’s the time of year to roll out another sprout recipe! This time they have a fresh Asian dressing with a pop of chilli. (The secret is too not over cook them!)
Serves: 4
INGREDIENTS
500 grams medium Brussels sprouts, halved
olive oil
sea salt and ground pepper
2 teaspoons toasted sesame seeds
½ long red chilli, seeded and thinly sliced
Dressing
1 teaspoon lime juice
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons honey
2 teaspoons fish sauce
METHOD
Dressing: Whisk all the ingredients in a bowl.
Heat a little oil in a large sauté pan over a high heat. When hot, add the sprouts and cook until golden. Add a splash of water, cover and cook until just tender but still with a little bite. Remove from the heat and add the dressing, turning so they are all well coated.
Transfer to a serving bowl and toss through the chilli and sesame seeds. Serve immediately.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!