Soy Sesame Sprouts with Miso Dressing

Total time35 mins

10 minspreparation time

25 minscooking time

Do something different this Christmas with our deliciously indulgent Brussels sprout recipe. Packed full of rich umami flavours, with hints of ginger and garlic and topped with toasted sesame seeds. Sprouts just got awesome.

Ingredients

6 portion(s)

1 kg

Brussels sprouts

2 tbsp

vegetable oil

50 ml

Kikkoman Naturally Brewed Soy Sauce

30 ml

Kikkoman Toasted Sesame Oil

30 g

honey

1 tbsp

rice vinegar

garlic clove

thumb-sized piece of ginger

20 g

crispy chilli oil

10 g

miso paste

handful of toasted sesame seeds

Preparation

Step 1

1 kg Brussels sprouts, trimmed and halved – 2 tbsp vegetable oil

Set your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, toss the Brussels sprouts with 2 tablespoons of vegetable oil. Spread them out evenly on the prepared baking sheet, cut side down.

Place the Brussels sprouts in the preheated oven and roast for about 15 minutes.

Step 2

50 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml Kikkoman Toasted Sesame Oil – 30 g honey – 1 tbsp rice vinegar – 1  garlic clove, minced – 1  thumb-sized piece of ginger, minced – 20 g crispy chilli oil – 10 g miso paste

While the Brussels sprouts are roasting, prepare the dressing by whisking together the soy sauce, sesame oil, honey, rice vinegar, minced garlic, minced ginger, crispy chili oil, and miso paste in a bowl until smooth.

Step 3

1  handful of toasted sesame seeds

After 15 minutes of roasting, remove the Brussels sprouts from the oven and drizzle half of the soy-miso dressing over them. Toss to coat the sprouts evenly, then return them to the oven for another 10-15 minutes, or until they are crispy and browned.

Once roasted, remove the Brussels sprouts from the oven and toss them with the remaining soy-miso dressing. Sprinkle a good handful of toasted sesame seeds over the top.

Tip:

Serve as a delicious Christmas Day side dish.

Recipe-ID: UK151

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