You gotta love Brussels sprouts. Even if only for their resilience and hardiness in the face of so many haters. But mix them with Asian flavours and something magical happens: their comforting cabbagey-ness and their delicate sweetness come together with salty tamari and nutty sesame in a perfect combination of achingly familiar English roasts and more far flung and exotic Eastern tang.
Like so much of the food and skincare I feel compelled to share on my natural living journey, these little buds of punch and flavour only take about 20 minutes to throw together, and they are so simple it’s almost hard to believe they taste so good. But Asian food can be like that, and that is why we love it – both at home and in the Rainbo truck.
And whether you love them or hate them, Brussells sprouts are nutritious little things: high in fibre, Vitamins K1 and C, and glucosinulates (phytonutrients particular to the goodness-packed cruciferous family), they provide the building blocks for isothiocynates, which trigger a number of anti-cancerous systems in the body. You might be interested to know that these phytonutrients also contain sulphur, which is why sprouts smell horrendous when you boil them. Maybe now you won’t mind so much.
I roast mine – as with everything – in coconut oil. It has the highest smoke point of all the cooking oils and avoids the unnecessary consumption of carcinogenic trans fats. Other oils are ok for roasting and give amazing flavour, but they can become carcinogenic under high heats, so do use coconut where you can – it is the safest.
Serves 2 as a side
2 generous handfuls of Brussels sprouts
1 tsp coconut oil
A good dash of tamari
A drizzle of sesame oil
Black or white sesame seeds to sprinkle
Preheat the oven to around 180 degrees and trim and halve your sprouts. Place them in a hot baking with the cocout oil and mix well while it melts to they are all covered. Roast for about 10 minutes until golden but still crunchy in the middle.
Remove the tray from the heat, drizzle with tamari and leave to cool for three minutes or so. Just before serving, drizzle with a little sesame oil and sprinkle with seeds. Go!