Roasted sweet 'n' spicy sprouts with lime cashews

Sweet and spicy sprouts.
Sweet and spicy sprouts. Photo: Katrina Meynink

Take your sprouts far beyond the usual roasted with pancetta/bacon scenario. They are the perfect vehicle for a bit of sweet and heat. If your sprouts are on the larger side, halve them before cooking. If you don't want any extra roasted cashews (trust me, you really do) you can halve the quantity.


Makrut lime cashews

400g cashew nuts

8 makrut lime leaves, de-veined and finely sliced

1 tsp cayenne pepper

3 tbsp coconut sugar

juice and zest of 1 lime

1 tbsp ricebran oil

Brussels sprouts

400g brussels sprouts

2 tbsp palm sugar

1 tbsp chilli sauce

juice and zest of 1 lime

2 tbsp ricebran oil

1 tbsp fish sauce (omit if vegetarian)

1 x 5cm knob of ginger, grated

2 cloves garlic, crushed

To serve

4-6 tbsp kimchi

¼ cup fried shallots

½ cup makrut lime cashews

coriander leaves, coarsely torn


1. Preheat oven to 120C and line a baking tray with baking paper.

2. For the makrut lime cashews, combine the ingredients in a bowl, tossing and mixing to ensure the nuts are thoroughly coated. Turn out onto the lined baking tray and roast for 40 minutes – toss the nuts twice during cooking to prevent them from catching. Set aside to cool completely.

3. Increase the oven heat to 180C.

4. For the brussels sprouts, combine the ingredients in a bowl, reserving one tablespoon of ricebran oil, and toss to thoroughly coat the sprouts.

5. Place a medium, ovenproof frying pan over medium heat. Add the remaining tablespoon of ricebran oil. Once hot, add the sprouts and cook, tossing occasionally, until they start to brown (about three minutes). Place the frying pan in the oven and roast until the sprouts are golden and tender (about 15 minutes).

6. Pour the sprouts and any remaining juices into a serving bowl. Top with spoonfuls of kimchi, scatter the fried shallots, makrut lime cashews and coriander leaves and serve hot.

Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.

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