Maple & Sesame Sprouts
with crispy chilli oil, tahini & dukkah
Charred sprouts coated in a glossy maple–sesame glaze, finished with a drizzle of tahini, a hit of umami chilli oil and finished with dukkah. Sweet, nutty, savoury and spicy — a simple dish with huge flavour.
Serves 4 as a side
P.s. This is Day 8 of my ‘12 Days of Sproutmas’ series on socials!
Tips & Tricks
High heat first: Toss the sprouts in sesame oil before cooking to help them char properly, then only add a splash of water once you’ve got a nice colour on them. This is a great method for cooking all types of vegetables where you want flavour and even cooking throughout.
Tahini: Loosen with a tiny splash of warm water if yours is very thick.
Chilli oil: Lee Kum Kee is my favourite for this as it’s got a great umami depth to it, but it will work with whatever you have. Use more/less to your taste.
Ingredients.
200g / 2 cups Brussels sprouts
1 tbsp / 15ml sesame oil
1½ tbsp / 25ml maple syrup
100ml / ⅓ cup water (approx.)
Salt
2 tbsp / 30g tahini
1 tbsp / 15ml Lee Kum Kee chilli oil
Equipment.
frying pan or cast iron skillet
Method.
Preheat a frying pan over high heat.
Halve the sprouts and toss the sprouts with the sesame oil and a pinch of salt.
Add them to the pan and cook for 5–7 minutes, stirring occasionally, until they begin to char.
Add the water then reduce the heat slightly.
Once most of the water has evapourated, stir through the maple syrup. and cook for another 3–4 minutes until the sprouts are glossy and tender.
Transfer to a serving plate. Spoon over the tahini (loosen with a little warm water if needed) and drizzle with chilli oil. Sprinkle with dukkah (or mixed chopped nuts) and serve immediately.
