Black Treacle and Pepper Glazed Brussels Sprouts

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.