ROASTED BRUSSELS SPROUTS WITH BULGUR AND SOY VINEGAR

Prep:10minCook:20min

Give this recipe a shot and rediscover the amazing taste of brussels sprouts. Even if they’re not your favourite vegetable, do give them another try. They have a very unfair reputation, but it comes down to how you cook them. Gone are the overboiled, bitter and slightly soggy brussels sprouts of the past!

Updated at: Thu, 17 Aug 2023 13:24:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories107.9 kcal (5%)

Total Fat0.4 g (1%)

Carbs24.7 g (10%)

Sugars10.6 g (12%)

Protein4.4 g (9%)

Sodium341.5 mg (17%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupbulgur wheat

2 tablespoonshoney

1 tablespoontamari

or light soy sauce

1 tablespoonChinese vinegar

or brown rice vinegar

1garlic clove

crushed

½ teaspoonfreshly ground black pepper

300gbrussels sprouts

halved

Instructions

Step 1

Cover the bulgur wheat with 1 cup (250 ml) hot water and leave to soak for 10 minutes, then drain.

Step 2

Combine the honey, tamari, vinegar, garlic and pepper in a bowl. Add the brussels sprouts and stir to coat. Set aside to marinate for 15 minutes.

Step 3

Preheat the oven to 200°C. Line a roasting tin or baking tray with baking paper.

Step 4

Tip the marinated brussels sprouts and half the bulgur wheat into the tin and spread it out. Bake for 20 minutes or until the brussels sprouts are crisp around the edges.

Step 5

Toss in the remaining bulgur wheat and serve immediately.