East Meets West Brussels Sprouts

“Sir: In the light of our forthcoming departure from the European Union, may I suggest we rename Brussels sprouts? We may not be leaving the EU with control of our laws, waters, or trade, but we can at least claim the noble vegetable as our own. Perhaps readers similarly put out by the Prime Minister’s deal will join me in taking back control and tucking into a plate of British sprouts on 25 December.”

-Andrew Milligan, in a letter to The Spectator magazine, December 2018

 

Many people find Brussels sprouts bitter, but even the most Brussels sprouts-phobic will like these – the maple syrup makes them sweeter and the miso glaze and tamari sauce give it a boost of flavour.

This way of cooking Brussels sprouts gives them a sort of Chinese feel, but the maple syrup and the rosato vermouth are very Western elements.

They go particularly well with Twelve Angry Men sea bass. Use tamari sauce rather than soy if you possibly can – follow this link to find out the difference. This is also an excellent way of using up leftover Brussels sprouts.

The quantities below are fine for two but if you are cooking for more people you will find this amount of dressing is still enough for double or three times the weight of Brussels (or should they be British) sprouts.

 

Recipe for East Meets West Brussels Sprouts

Serves two

Ingredients

  • 300g/10 oz Brussels sprouts – take off any blackened outer leaves and cut them in half (or you could use leftover cooked Brussels sprouts and fry briskly with the rest of the ingredients
  • 4 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 tbsp white miso glaze (if you can’t find this use 1 tbsp extra of both maple syrup and tamari sauce)
  • 1 tbsp Japanese tamari sauce (or soy sauce)
  • 2 tbsp pink martini

Method

  1. Preheat the oven to 180°C.
  2. In a large mixing bowl, mix all the ingredients except the sprouts together.
  3. Add the sprouts and coat them well with the dressing.
  4. Lay them out on an oiled roasting tin.
  5. Sprinkle over a tablespoon of water.
  6. Bake for about ten minutes, then turn them and bake another ten minutes.

 

brussels sprouts with soy sauce recipe

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Warm panettone and butter pudding with hot whisky or rum syrup and cold ice cream

“Many thanks for a fun evening together last night. Bread and butter pudding especially delicious. Did you say that you used panettone for the bread?”…
Read More

Mulled wine-soaked slow-cooked chicken

“I thought coq au vin was love in a lorry.”Victoria Wood This lively stew has been a favourite with my family and friends over…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts