Umami Brussel Sprouts
Sprouts are such a delicious vegetable at this time of year, best eaten after the first frost of the season. They are great simply steamed, but also lovely with bold flavours. You can throw these roasted umami sprouts into a stir fry, salad, lentil stew or serve as a simple side dish or snack. I used a fava bean umami paste made with British-grown fava beans, similar to miso and with a deep, rich flavour. You can sub for miso if preferred. You can also use the same method for salt and vinegar or chili and garlic sprouts or you can tempura the sprouts first for a twist and serve with the marinade as a dipping sauce. They may not look beautiful, but they are so tasty! #mycookbook
Umami Brussel Sprouts
Sprouts are such a delicious vegetable at this time of year, best eaten after the first frost of the season. They are great simply steamed, but also lovely with bold flavours. You can throw these roasted umami sprouts into a stir fry, salad, lentil stew or serve as a simple side dish or snack. I used a fava bean umami paste made with British-grown fava beans, similar to miso and with a deep, rich flavour. You can sub for miso if preferred. You can also use the same method for salt and vinegar or chili and garlic sprouts or you can tempura the sprouts first for a twist and serve with the marinade as a dipping sauce. They may not look beautiful, but they are so tasty! #mycookbook
Cooking Instructions
- 1
Wash and top and tale the sprouts and place a cross on each or if they are large sprouts chop in half if you prefer.
- 2
Steam or parboil the sprouts until they start to soften. This will depend on the size but will only take a couple of minutes, you do not want them to be soggy! Drain well.
- 3
Lightly whisk the marinade ingredients and add the sprouts. Transfer to a baking tray and heat in a hot oven until the sprouts and sticky and start to crisp. You are aiming for a slight char but be careful not to let them burn.
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