Brussels Sprouts with Satay Sauce


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No soggy green mush here - the combination of spicy nutty sauce over slightly crunchy sprouts should convert even the most fervent sproutophobe. You might like to try it with our Chestnut Rice recipe. 

The sprouts are pictured with glorious Aubergine Towers with Roast Tomato Sauce, and Marmite Roast Potatoes. 

Serves 4
15 minutes
Gluten free
No sesame
Reduced sugar

450g/1lb Brussels sprouts
1 tbsp natural peanut butter, smooth or crunchy
3 tbsp shoyu or tamari soya sauce
1 tsp grated ginger (optional)
1 tsp tomato puree
Low-cal spray


Created with flickr slideshow.



1. Wash sprouts and remove any blackened or yellow outer leaves. If they are large, cut in half. Don’t put a cross in their stalks as this will make them more soggy.

2. Cook in a little boiling, salted water for about 5-6 minutes or until al dente (crisply tender). Drain well but keep the cooking water. Set the sprouts aside.

3. Mix the peanut butter, soya sauce, tomato puree (and ginger if using) to a smooth paste.

4. Heat oil spray in a frying pan or wok.

5. Quickly fry sprouts in the pan, then add the satay sauce, stirring so that everything is well-coated. Add a little of the sprouts' cooking water if it is too thick.

6. Heat until warm then serve immediately.

Your rating: None Average: 4.7 (6 votes)


!! You’ve made my children


!! You’ve made my children love sprouts!! Everyone should try feeding this dish to someone who doesn’t like sprouts and see what happens. The salty satay sauce makes them taste totally different and fried gives the outer leaves a crispy texture- delicious.