Brussels sprouts with kale, bacon and chestnuts
Brussels sprouts have never tasted better: bacon and chestnut add a smokey-salty flavour to this loved vegetable. This dish makes the perfect side to a duck Sunday roast
Sticky miso roast sprouts
Serves 4 as a side
Easy
Prep:
Cook:
There are so many ways to make the most of sprouts while they're in season –here, they're slicked with umami-packed miso and zingy lime, and roasted until golden and caramelised
Skip to ingredients
- 1 tbsp vegetable oil
- 500g brussels sproutshalved
- 75g unsalted buttersoftened
- 2 tbsp miso
- 1 limejuiced
- 1 tbsp toasted sesame seeds
Nutrition: Per serving
- kcal266
- fat22.1g
- saturates10.6g
- carbs6.9g
- sugars4g
- fibre7.2g
- protein6.2g
- salt0.7g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Pour the oil into a large roasting tray, tip in the sprouts, season and toss really well. Roast for 25 mins.
step 2
Put the butter in a bowl with the miso and lime juice, and mash together with a little seasoning.
step 3
Spoon the butter into the sprout tray and toss well. Put back into the oven for a further 10 mins until caramelised and glossy.
step 4
Tip into a serving dish and sprinkle with the sesame seeds.
