Brussels sprouts are one of the most humble, least glamorous vegetables around. They’re often overlooked in favour of other members of the brassica family; but personally, they’re one of my favourites. Rather than just steaming them, I thought it would be great to roast them in a little oil and turn them into a kind of ‘slaw’. I paired them with the natural sweetness of shallots and the rich, smoky umami of sesame. The result is a wonderful side dish which is simple to make and full of flavour; it works great alongside some griddled chicken thighs or steamed fish.
- 16 medium sized Brussels sprouts
- 2 medium sized shallots
- 2 garlic cloves, peeled and finely chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp sesame seeds
- 1 tbsp sesame oil
Slaw How To:
1) Preheat the oven to 180C / 350F / Gas Mark 4. Trim the ends off the Brussels sprouts, then chop very finely to make a ‘slaw’ like texture. Do the same with the shallots, and combine them with the garlic in a roasting dish. Toss in the olive oil, and season to taste with salt and pepper.
2) Transfer the roasting dish to the oven and cook for 10 minutes. Remove from the heat, stir well, then return to the oven for a further 10 minutes.
3) Finish by tossing in the sesame oil and seeds.