Many people find Brussels sprouts bitter, but even the most Brussels sprouts-phobic will like these – the maple syrup makes them sweeter and the miso glaze and tamari sauce give it a boost of flavour.
This way of cooking Brussels sprouts gives them a sort of Chinese feel, but the maple syrup and the rosato vermouth are very Western elements. They go particularly well with Twelve Angry Men sea bass. Use tamari sauce rather than soy if you possibly can – follow this link to find out the difference. The quantities below are fine for two but if you are cooking for more people you will find this amount of dressing is still enough for double or three times the weight of Brussels sprouts.
- 300g/10 oz Brussels sprouts – take off any blackened outer leaves and cut them in half
- 4 tbsp olive oil
- 1 tbsp maple syrup
- 2 tbsp white miso glaze (if you can’t find this use 1 tbsp extra of both maple syrup and tamari sauce)
- 1 tbsp Japanese tamari sauce (or soy sauce)
- 2 tbsp pink martini
- Preheat the oven to 180°C
- In a large mixing bowl, mix all the ingredients except the sprouts together
- Add the sprouts and coat them well with the dressing
- Lay them out on an oiled roasting tin
- Sprinkle over a tablespoon of water
- Bake for about ten minutes, then turn them and bake another ten minutes