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Eating veggie » Recipes » Black Treacle and Pepper Glazed Brussels Sprouts

Black Treacle and Pepper Glazed Brussels Sprouts

Prep time 15 mins, cook time 20 mins

Serves 8 as canapés, 4 as a side dish

Dairy-Free, Vegan, Egg-Free, Nut-Free

Make Brussels sprouts a surprise entry to your canapé selection this year. Firm sprouts coated in a sticky, black treacle glaze are a delicious, dippable nibble. Brussels are packed with B and C vitamins, and you’ll get a boost of iron from the black treacle.


Ingredients

For the black pepper sprinkle

  • 3 tsp black peppercorns coarsley ground
  • 1 ½ tsp sea salt flakes
  • 1 ¼ tsp sumac

for the glaze

  • 4 tsp soy sauce
  • 2 tbsp vegetable oil
  • 2 tbsp lemon juice plus extra to serve
  • 40g black treacle
  • 40g caster sugar

For the crème fraîche side dip

  • ½ clove garlic crushed
  • 2 tsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 300g Oatly crème fraîche

for the sprouts

  • 4 tbsp vegetable oil
  • 900g Brussels sprouts trimmed and any tough stalks removed
  • 2 tsp lemon juice
  • 1 green chilli halved and finely sliced

Method

  1. Preheat the oven to 220°C/fan 200°C/gas mark 7.
  2. To make the black pepper sprinkle: Combine the ground black peppercorns, salt and sumac. Set aside.
  3. To make the glaze: In a small pan, add the glaze ingredients and simmer gently over a medium heat. Stir for a few minutes, to form a smooth paste. Set aside.
  4. To make the side dip: In a small bowl, whisk together the garlic, lemon juice, olive oil and Oatley crème fraîche, until it forms a smooth paste. Set aside.
  5. To cook the sprouts: In a large, deep roasting tin, add the oil and place it in the oven for 5 minutes or until very hot. Add the sprouts and roast for 5 minutes. Add the glaze and most of the black pepper sprinkle. Mix well with a spoon and roast for a further 5-10 minutes. Leave to stand for 2-3 minutes.
  6. In the roasting tray, mix the Brussels sprouts with the lemon juice and chilli slices, then carefully spoon onto a serving plate.
  7. Skewer each Brussels sprout with a cocktail stick or put the sticks in a small ramekin to let the guests help themselves. Garnish the Brussels sprouts with the rest of the black pepper sprinkle and serve with the crème fraîche side dip.

Nutrition per serving

251 kcal

Calories

4.75g

Protein

16.9g

Fat

3.5g

Saturates

16.6g

Carbs

13.6g

Sugar

6.75g

Fibre

1.8g

Salt

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