Brussel sprouts were something I avoided at all costs as a kid (as I’m sure you probably did too) but I’ve grown rather fond of this humble little member of the cabbage family in recent years, and this recipe by my lovely friend Amy Crawford of The Holistic Ingredient blew my mind. OMG is it tasty!
I do have to admit I’m not much of a wasabi fan and wasn’t game enough to include this – the Tamari and coconut oil flavour combo were enough to set my taste buds on fire.
Amy was kind enough to to let me share this yummy recipe with you.
You will need:
500 grams brussel sprouts
1 tablespoon coconut oil, melted
1 heaped teaspoon wasabi paste
2 teaspoons tamari
What to do:
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.
Serves 4 as a side.