Serves 4 as a side dish

450g Brussels sprouts, trimmed and halved
3 tbsp olive oil
Salt and black pepper
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp maple syrup
Juice of half a lemon
1 garlic clove, crushed
1 tbsp hot chilli sauce
2 tbsp sesame seeds

1. Preheat the oven to 200°C/180˚C/gas mark 6.
2. Cover a large, rimmed baking tray with tin foil. Spread the sprouts out on the tray, drizzle with olive oil and season with salt and pepper, then toss to combine.
3. Place in the oven on the top rack and roast for 50-60 minutes, stirring every 20 minutes or so.
4. During the last 10 minutes of cooking, place all of the remaining ingredients except the sesame seeds into a saucepan. Reduce over a medium-high heat for 5-6 minutes until thickened.
5. When the sprouts are ready, remove from the oven. Place them in a bowl with half of the sauce and the sesame seeds and toss until just coated; add more sauce as desired.

Per Serving 197kcals, 13.1g fat (1.9g saturated), 19g carbs, 8.7g sugars, 5.4g protein, 4.8g fibre, 0.828g sodium