Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 800grams brussels sprouts, trimmed, halved
- 2tablespoons canola oil
- 2tablespoons soy sauce, reduced salt
- 2tablespoons honey
- 2teaspoons toasted sesame oil
- 1tablespoons rice wine vinegar
- 2teaspoons sriracha sauce
- 2 cloves garlic, peeled and minced
- 60grams cashew nuts, roasted, salted, chopped
- 2 spring onions, finely sliced
Nutrition per serving
1400kJ / 335Cal
1400 Kilojoules or 335 Calories
16% of daily energy intake*
Protein
11.0grams
Fat
21.4grams
Carbs
25.0grams
Sugars
20.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This sticky and sweet brussels sprouts make a tasty vegetarian fake away side dish.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. Place the brussels sprouts on a baking tray, drizzle with canola oil and toss well to coat. Roast for 25-30 minutes until crisp and caramelised, shaking halfway through.
Step 2 of 3
Whisk the soy sauce, honey, sesame oil, vinegar, sriracha and garlic together in a small saucepan on medium high heat. Bring to the boil, stirring, and cook for 5 minutes until reduced slightly.
Step 3 of 3
Place the caramelised brussels sprouts in a large bowl, pour over the sauce and toss to coat. Serve with chopped cashews and spring onions on top.
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