Wasabi and Tamari Roasted Brussels Sprouts
By Amy Crawford
One of the best things about eating only seasonal produce is the way it feels when their times comes around again - you get such a lovely suprise when they greet you in store, in the season for which they belong. Mangoes and raspberries in summer, figs towards the end of summer, mushrooms in autumn, and on it goes. It's difficult to tire of such foods when you know you've got limited time together; it keeps things interesting and inspiring in the kitchen.
One of the most wonderful feelings for me each winter is the arrival of brussels sprouts and if I could be honest, by the time their season closes we are probably ready to part. The brussels sprout and I hang together a LOT.
Most of us, we've had our battles with these little bundles of goodness haven't we. As a kid I sat up at the kitchen table until each cold and soggy sprout was forced down my reluctant throat. If my memory serves me correctly I'm pretty certain it was the way in which they were prepared that created such instant repulsion in my mouth.
I've decided that it's my job today to INSIST that the brussels sprouts haters amongst you TRY THIS RECIPE. You hear me? Try this recipe and if you still can't stand them you are hereby relieved from any further brussels sprouts consumption.
I'll be honest though, I'll be suprised to hear if their beautiful flavoursome, caramely burnty bits don't win over your heart.. I'm that confident.
Serves 4 as a side.
500 grams brussels sprouts
1 tablespoon coconut oil, melted
1 heaped teaspoon wasabi paste
2 teaspoons tamari
Preheat your oven to 200 degrees celsius and line a baking tray with baking paper.
Rinse and dry your sprouts and trim their ends, removing any spoiled leaves from the sprout at the same time. Slice in half length ways.
In a large mixing bowl combine the coconut oil, wasabi and tamari. Adding your brussels sprouts to the bowl, toss until the sprouts are very well coated.
Spread out evenly onto your tray, cut side down and place in the oven for approximately 20 minutes, or until their edges turn a rich golden brown. Don't be worried if you get black bits like I have - burnt edges on a brussels sprout are nothing to be scoffed at! You may though like to turn your oven tray around during cooking if your oven temperature is uneven.
Remove and serve immediately. These are also gorgeous over the next couple of days in a salad.
So tell me, what is your favourite way to eat brussels sprouts? And if you're not a lover, PLEASE let me know if I actually do manage to convert you with this recipe!