Sweet and sour sprouts with plum sauce

Photo: Omnivore's Cookbook

Roasted sprouts tossed in a quick sweet-sour sauce of prunes, black vinegar, shallot and a pinch of curry powder. It tastes like the best Chinese takeout glaze, minus the cornstarch.

From Maggie Zhu at Omnivore's Cookbook · @omnivorescookbook

Prunes melt into a jammy sauce in five minutes, so you get a real plum sauce from pantry things.

You need

• 1 to 1 1/2 lb (450 to 600 g) Brussels sprouts, tough ends removed, halved
• 2 tbsp olive or grapeseed oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive or grapeseed oil, for the sauce
• 2 garlic cloves, grated
• 2 tbsp finely minced shallot
• 6 pitted prunes, finely chopped
• 1/8 tsp Madras or Japanese curry powder
• 2 tbsp Chinkiang black vinegar (or balsamic)
• 1 tsp soy sauce (tamari for gluten-free)
• 1 tbsp maple syrup (or sugar)
• Chili oil, to finish (optional)

How to make it

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment. Toss the sprouts with 2 tablespoons oil, the salt and pepper and spread them out so none overlap.
2. Roast on the middle rack for 15 minutes, flip, then roast 5 to 10 minutes more, until the cut sides are browned and a knife slides into the thickest one easily.
3. While they roast, heat 1 tablespoon oil in a small saucepan over medium heat. Add the garlic and shallot and stir until they sizzle and smell sweet, about 1 minute.
4. Add the chopped prunes, curry powder, black vinegar, soy sauce, maple syrup and 2 tablespoons water. Simmer, stirring, 2 to 3 minutes, until the prunes soften and the sauce is thick enough to coat a spoon. Mash a little with the spoon.
5. Just before serving, toss the hot sprouts with the plum sauce in a bowl. Add a few drops of chili oil if you like and serve right away, as a side or a starter.

Written in our own words from Maggie Zhu's recipe, with their quantities. The original: Sweet and sour sprouts with plum sauce, Omnivore's Cookbook.

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