Thanksgiving is over, but Christmas is still to come!
Recipe from Yotam Ottolenghi
In this recipe (which I keep in metric) the sprouts are sticky, salty, nutty and delicious, and the whole dish can be cooked up to a day in advance – keep the sprouts and sauce separate, though, and reheat and combine just before serving.
Serves 4-6 as a side
750g Brussels sprouts, trimmed and halved lengthways
90ml olive oil
Fine sea salt and black pepper
50g peeled pistachios, lightly crushed in a mortar
2 oranges, zest finely grated, to get 2 tsp, then juiced, to get 250ml
2 tbsp soy sauce
2 tbsp maple syrup
5g tarragon leaves
Heat the oven to its highest setting – at least 450F/240C (220C fan)/475F/gas 9. Toss the halved sprouts with the oil, half a teaspoon of salt and a good grind of pepper, then spread out on a large baking tray lined with greaseproof paper and roast for 10 minutes. Stir in the pistachios and roast for another 10 minutes, until the sprouts are nicely browned and the pistachios have toasted.
Meanwhile, put the orange zest and juice, soy sauce and maple syrup in a small saucepan on a medium-high heat, and leave to cook for five to eight minutes, until the sauce has reduced by three-quarters and has turned syrupy.
Once the sprouts are cooked, pour the syrup all over them, scatter over half the tarragon and toss to combine. Transfer to a platter, sprinkle over the remaining tarragon and serve.