Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dr Rupy’s Charred Brussels with a Spicy Peanut Sauce

Dr Rupy chars Brussels sprouts and tosses them in a punchy, nutty sauce. Serve alongside your Christmas feast to convert the sprout haters!

From the book

Introduction

The combination of flavours in this spicy peanut sauce with cinnamon and chilli is beautifully warming and gives the greens a lovely crunchy texture and a wonderful sweet and tart flavour. The combination of healthy fats in the sauce with rich roasted greens aids absorption of the nutrients. This sauce is so delicious and the flavour gets better with age, so make a double batch to keep in a sealed jar in the fridge, for another use.

Read more Read less

Ingredients

2 tbsp olive oil
300g Brussels sprouts, trimmed and halved
200g kale, stems removed, leaves shredded
For the peanut sauce:
50ml olive oil
60g unsalted roasted peanuts, very finely chopped (you can do this in a food processor to save time)
2 garlic cloves, grated
2 tsp sesame seeds
2 tbsp tamari or soy sauce
1 tbsp sherry vinegar or red wine vinegar
10g soft light brown sugar
1 tsp chilli flakes
1 tsp toasted sesame oil
Pinch of ground cinnamon

Method

Preheat the oven to 220ºC fan.

Pour the oil into a large roasting tin and set it on the middle shelf of the oven to heat for a few minutes. Put the sprouts in the roasting tin, cut-side down, season with a pinch of salt and roast for 20 minutes until deeply charred and beginning to soften.

Stir in the kale and return to the oven for 6 to 7 minutes. (Depending on the size of your tray, you may need to use two trays to make sure they are not overcrowded and the greens crisp up nicely.)

Meanwhile, to make the sauce, heat the olive oil in a small saucepan over a medium heat, add the peanuts and cook for 2 to 3 minutes until golden. Remove from the heat and add the garlic and sesame seeds. Let everything bubble up for 1 minute then stir in the remaining ingredients. Keep stirring until the sugar has dissolved, then pour into a bowl and leave to cool.

Pour the sauce over the vegetables, toss to coat, then spoon into bowls and serve.

Substitutions: Sherry vinegar: apple cider vinegar or balsamic vinegar.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

Close menu