Asian Brussel Sprouts Satay Roast
I have lived in the UK for more than 12 years now and have only recently become a Brussel sprouts fanatic. Especially since trying this Asian-inspired Brussel sprouts Satay Roast dish. I had never understood why the whole country is obsessed with sprouts, considering the country I come from it kind of despises them more than any other vegetable on this planet.
Initially, I did not understand the obsession people from the UK had with Brussel Sprouts. I was just confused. How something as revolting as those little green balls could be so appetising to a whole country? It seemed like everyone would be eating them right and left, at least around Christmas. Why oh why would you serve them for Christmas even!
Alas, I was completely wrong. Oh yes. Not only have I found out Brussel sprouts are actually quite nice. They are even nicer in this Asian-inspired Brussel sprouts satay roast. If cooked properly, they can be very much tasty and they can make the nicest appetizer to serve this Christmas. Of course, with a kick: the satay sauce here is just as brilliant as it gets, spicy, nutty and hot. Just what the doctor ordered, am I right?!
I am not much of a veggie person. I have improved my eating habits quite a lot since I was a teenager, veggies are not the enemy anymore. And fruit is acceptable, in small portion sizes. You caught me, I am not the healthiest eater. But you cannot say I don’t try. From Brussel sprouts to chard, broccoli and even cauliflower, I eat them all now. Not often, but then who does?
So since this vegetable diatribe can be over, let’s move on to today’s recipe. A new appetizer recipe for this coming Christmas dinner.
Asian-inspired Brussel Sprouts Satay Roast
Let me just start by saying that in no way this dish will be unpopular on the Christmas table. I know what you are thinking, and as mentioned, I might even have agreed with you once. But how can you resist the idea of dipping Brussel sprouts in the best Satay sauce you’ll ever try?
What do you need to make this dish?
To start with, of course, the star of the show: Brussel sprouts. These are going to be cleaned and washed properly ahead of being roasted. And if you have never done this before, let me share some tips with you.
Firstly, you’ll be buying your sprouts at the shop in your next grocery run. Duh. Sorry, was just trying to be funny. You will start by washing them under cold water, in a colander. Give them a quick minute or two to drip the excess water off and then remove the first layer of leaves. This is where all the dirt and any possible insect will be hiding. Sometimes, you might need to remove another layer to make sure that the Brussel sprouts are properly cleaned. I then trim the end stalk and they are ready to go!
What’s so good about Brussel Sprouts?
Well, I wondered the same. Not appetising to look at, but they must have something, right? And of course they do, the little rascals!
They are closely related to kale and cauliflower (hence why maybe everyone’s adversion to them?) and resemble tiny little cabbages. They are packed with nutrients and vitamins, like vitamin K and C. Vitamin K is very important to reduce the chance of blood cloths and promotes bone health. They are also rich in antioxidants and high in fiber. Which in veggie lingo, it’s literally the best of both worlds. Any extra added health benefits? You’d be including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control. Not too shabby if you ask me.
Back to the ingredients you need for this Asian-inspired Brussel Sprouts dish.
So you met the star of this recipe. Now we need to add the rest. Soy sauce and maple syrup are what you’ll be using for roasting, together with some vegetable oil. Then of course it’s time for the sauce, and I must admit this is by far my favourite part.
Peanut butter, we went for smooth. But if you want or prefer the extra crunch, it’s also an option. Lime juice, the fresh one not the pre-bottled one. Trust us on that. Then you have soy sauce, because it is never enough, garlic and ginger for good measure and a dash of sweet chilli sauce. Some water for perfect measure and we’re all sorted.
Mixing is the next step, and you are ready to serve. Or chomp them down by yourself in the kitchen, you pick.
How do you make the Asian-inspired Brussel Sprouts?
This is one of those recipes where you toss, roast and serve. Nothing easier than mixing the sauce and it will honestly be put together in minutes. The part where you have to clean and prep the Brussel sprouts is the longest one, trust me. Roasting these Asian Brussel Sprouts will take literally 10-15 minutes, no more.
The sauce is a mix of all the ingredients in one pot, plus some warm water to loosen it up. Literally drop in one bowl, mix and go. Such a simple, yet flavorful sauce you are going to use as a dip here.
Can I substitute any ingredient in this Satay Roast?
As mentioned, you might be able to swap smooth peanut butter for a crunchy one, if you fancy the bite. Also, you can swap the chilli flakes for fresh chilli, but you’ll need to control the heat by adding or removing depending on what your family and friends are able to enjoy. The same goes for the garlic, it’s quite strong so make sure you are aware of that.
Tips & Tricks
Some people like to toss their Brussel Sprouts in a pan with water and lemon juice to boil them and prepare them for roasting. I like the crunch on my roasted Brussels Sprouts, so you do you – but in this particular recipe, I do not recommend it.
Use a rimmed baking sheet to roast your sprouts, to avoid them flying all over. Did it happen to me before? Who knows. Considering this ended in the tips & tricks, possibly. Also, make sure the oven is piping hot before roasting, and use low sodium soy if needed.
These will turn into crispy Brussels sprouts, and dipping them in the sauce will give you all the feels you need. Make sure you get the napkins and cocktail sticks ready because I’m dishing out the recipe for this Satay roast now.
Asian Brussel Sprouts Satay Roast
Ingredients
- For the Brussel Sprouts
- 400 g Brussel Sprouts
- 1 tsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp maple syrup
- For the Satay Sauce
- 75 g smooth peanut butter
- 1 lime
- 2 tbsp soy sauce
- 1 garlic clove crushed
- 2 cm piece fresh ginger peeled & grated
- 1 tbsp sweet chilli sauce
- a pinch of chilli flakes
- 2-4 tbsp warm water
Instructions
- Start by cleaning your Brussel sprouts: place them in a colander and rinse them under the cold water. Let them drip and dry for a minute or two.
- Remove the first layer of leaves, then trim the stalk and place in a bowl.
- Add the oil, soy sauce and maple syrup to the sprouts and toss until they are all covered.
- Place on a baking tray and roast at 220°C for 10-15 minutes, until tender. Let them cool slightly.
- In the meantime, prepare the sauce: add all the ingredients but the water to a bowl and mix.
- Add 2-4 tablespoons of warm water to loosen up the sauce. Adjust seasoning accordingly if needed and set aside.
- Serve the sprouts warm with the satay sauce.
Notes
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At last.
You have the recipe for this Asian-inspired Brussel Sprout Satay Roast. I still think they are as yummy as they get, but then again you might remember we had a different idea last year. Did you really forget about the wreath we made last year? It seems like we do enjoy dipping Brussel sprouts in everything, including cheese. But that shouldn’t come as a surprise, really.
And in case you decide you feel like reading a little more, make sure to check out our latest recipe for these stained glass window cookies and the latest gift guide on Christmas PJs & Christmas Jumpers!
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TBH I love brussels sprouts & I don’t understand how people don’t haha but this is a delicious looking twist on them!
Little green gems!
Although brussel sprouts are not necessarily my favorite veggie, this recipe sounds interesting to try. I would have to make some edits due to dietary restrictions honestly. Thank you for sharing this interesting recipe for brussel sprouts. ☺️
Pastor Natalie
Letstakeamoment.com
Thank you Natalie!
Another lovely recipe suggestion. I had never thought about sprouts this way before.
So much better than the traditional steamed sprouts!
I really enjoy eating Brussel sprouts. So does my husband. I usually order them when we eat out and have not attempted to make them at home yet. I saved this recipe and will try it over this holiday season as it seems like something I can handle . Thank you so much for sharing and providing so much info about Brussel sprouts.
Thank you Shanna – hope you and your husband will enjoy x
I’m not usually one for Brussel sprouts however the seasoning you’ve added has intrigued me! Might have to give this a try for the holidays with others. Thanks for sharing this Simona!
It’s such a great combo!
I’m a fan of brussels and satay sauce (I make my own regularly for stir fries — I share the recipe on my site too)! Combining the two is such a great idea!
I need to check out your recipe for sure Molly, thank you x
I’m allergic to peanut butter so I can’t use it but this looks amazing.
It’s a shame, but thank you!
Now I won’t lie, I’m not a fan of brussle sprouts at all but this dish makes me want to try them asap! I love the sound of the Asian twist on them. Thank you so much for sharing lovely Xo
Elle – ellegracedeveson.com
Thank you Elle – you won’t regret it x
Great recipe, I love brussel sprouts but they have to be cooked properly. Nothing worse than when they are overcooked and tasteless!
Exactly my point Dorothy!