Baked Brussels sprouts in orange sauce

5 3 ratings
Total time 40 mins
20 mins preparation time
20 mins cooking time

Creamy mashed potatoes served with roasted Brussels sprouts surrounded by a sweet and sour orange sauce. The whole dish is sprinkled with toasted sesame seeds. It's a perfect vegan-friendly meal for lunch or a light dinner.

Ingredients

2 portion(s)

Mashed Potatoes:

500 g
potatoes
100 ml
vegan sour cream
50 ml
plant-based milk
50 g
vegan butter

Brussels Sprouts:

500 g
Brussels sprouts
1 tbsp
olive oil

Orange Sauce:

1 
orange
1 tsp
sugar
1 
garlic clove
 ½ tsp
freshly grated ginger
1 tsp
rice vinegar
1 tbsp
potato starch
3 tbsp
water

Additionally:

1 tbsp
toasted sesame seeds
Nutritional facts (per portion): 1453 kJ  /  347 kcal
13.2 g Fat
11.3 g Protein
53.2 g Carbohydrates

Preparation

Step 1

Wash and peel the potatoes, cut into quarters and cook them in water with Kikkoman Soy Sauce. Drain the cooked potatoes and press them into a pot through a potato ricer. Add vegan sour cream, milk and vegan butter. Heat while stirring until the butter melts.

Step 2

Wash and dry the Brussels sprouts, trim the ends and halve them. Drizzle with olive oil, mix, and place on a parchment-lined baking tray. Bake at 180° C for 20 minutes.

Step 3

Wash the orange, grate the zest and squeeze out the juice. Combine the orange juice, Kikkoman Ponzu Lemon, sugar, crushed garlic, grated ginger, sesame oil and rice vinegar. Mix together and blend until smooth. Add the grated orange zest. Pour into a saucepan and heat until it boils. Remove from heat.

Step 4

Mix the potato starch with water and add it to the hot sauce. Simmer for 3 minutes, stirring frequently, until the sauce thickens.

Step 5

Transfer the baked Brussels sprouts to a bowl. Pour over the orange sauce and mix to ensure each sprout is thoroughly coated. Sprinkle with sesame seeds.

Step 6

Arrange the cooked Brussels sprouts on top of the mashed potatoes. Garnish with sesame seeds.

Tip:

Brussels sprouts prepared this way will taste great served with rice or on toast too.

Recipe-ID: 1210

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Wash and peel the potatoes, cut into quarters and cook them in water with Kikkoman Soy Sauce. Drain the cooked potatoes and press them into a pot through a potato ricer. Add vegan sour cream, milk and vegan butter. Heat while stirring until the butter melts.

Wash and dry the Brussels sprouts, trim the ends and halve them. Drizzle with olive oil, mix, and place on a parchment-lined baking tray. Bake at 180° C for 20 minutes.

Wash the orange, grate the zest and squeeze out the juice. Combine the orange juice, Kikkoman Ponzu Lemon, sugar, crushed garlic, grated ginger, sesame oil and rice vinegar. Mix together and blend until smooth. Add the grated orange zest. Pour into a saucepan and heat until it boils. Remove from heat.

Mix the potato starch with water and add it to the hot sauce. Simmer for 3 minutes, stirring frequently, until the sauce thickens.

Transfer the baked Brussels sprouts to a bowl. Pour over the orange sauce and mix to ensure each sprout is thoroughly coated. Sprinkle with sesame seeds.

Arrange the cooked Brussels sprouts on top of the mashed potatoes. Garnish with sesame seeds.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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