Asian Brussel Sprouts Satay Roast
The perfect twist on your Christmas side dish. An Asian take on the king of the Christmas table, Brussel sprouts! Satay sauce made on a whim, roasted sprouts and a lot of glass clinking.
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
These are best eaten warm, on the day you roast them.
You can prepare the sauce a day ahead and leave it in the fridge, but take it to room temperature ahead of serving.