I’m that person who must order the Brussels sprouts dish at a restaurant, especially if the description includes the words crispy or charred - you just can’t go past them! This is my favourite way to prepare Brussels sprouts. By shredding them, tossing in oil and roasting at a high temperature, you create beautiful crispy, caramelised edges that work so well with Brussels sprout’s natural nutty flavour. I use dark soy sauce, which is much more intense than regular soy sauce - this packs in maximum flavour without adding too much liquid.
Too much liquid will result in soggy sprouts, and nobody wants that! Visit Olivia’s website for more recipes: www.thatgreenolive.com .
Ingredients Serves 2-3 as a side 250g Brussels sprouts 2 Tbsp olive oil 2 tsp soy sauce 1⁄2 tsp salt 25g parmesan, shaved 6 pitted olives (I used a mix of manuka-smoked and black olives), torn 2 Tbsp pistachio nuts, lightly toasted and crushed 2 tsp finely grated orange zest Anchovy sauce 2 anchovy fillets, roughly chopped 3 cloves garlic, chopped 2 Tbsp white wine vinegar 90ml extra virgin olive oil 2 tsp maple syrup 1⁄4 tsp salt Instructions Preheat oven to 200C fan bake. Line a large roasting tray with baking paper. Shred your Brussels sprouts with a mandoline or the slicing side of a box grater.
Whisk together the olive oil, soy sauce, salt and a good few grinds of pepper in a large bowl. Add the shredded Brussels sprouts and toss well to fully coat. Spread out on your baking tray in one thin la.
