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Smashed brussels sprouts with peanut nam jim

Name: Smashed brussels sprouts with peanut nam jim
Prep time: 15 min
Cook time: PT20-25M
Total time: 35 min
Yield: Serves 4-6
Ingredients: 500g brussels sprouts, any discoloured outer leaves removed; Dash vegetable oil; 2 tsp salted peanuts, roughly chopped, plus extra to serve; 1 red bird’s eye chilli; 1 garlic clove; 60ml fish sauce; Juice 2 limes; 1 tbsp tamarind paste; 2 tsp palm sugar or soft light brown sugar

By: Chef and restaurateur, Ravinder Bhogal

Published: 11 Dec 24
Updated: 30 Dec 24

Smashed brussels sprouts with peanut nam jim

Give brussels sprouts a flavour boost with a punchy peanut, tamarind and lime dressing in this fabulous side dish recipe from Ravinder Bhogal. Serve alongside her fragrant roast monkfish and pineapple and green bean rice.

Ravinder says: “This recipe will convert even the staunchest sprout haters, thanks to the addictive hot, sweet and sour dressing. Smashing the sprouts gives you more surface area, meaning more charring and irresistible crispy bits. It also gives you crevices for the dressing to soak into.”

About the chef Ravinder Bhogal is the chef/owner of Jikoni in London’s Marylebone. It serves food inspired by Ravinder’s background (born in Kenya to Indian parents) and celebrates the cookery of the UK’s diverse immigrant cultures. She’s written three successful cookery books, writes for various publications and is a regular on TV cookery shows. Follow Ravinder on Instagram @cookinboots

Easy
December 2024

Test kitchen approved

Serves 4-6
Hands-on time 15 min. Oven time 20-25 min

Nutrition: Per serving (for 6)

Calories: 93kcals
Fat: 4.1g (0.7g saturated)
Protein: 4.7g
Carbohydrates: 6.7g (5.4g sugars)
Fibre: 3.9g
Salt: 2.2g

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Ingredients

500g brussels sprouts, any discoloured outer leaves removed
Dash vegetable oil
2 tsp salted peanuts, roughly chopped, plus extra to serve
1 red bird’s eye chilli
1 garlic clove
60ml fish sauce
Juice 2 limes
1 tbsp tamarind paste
2 tsp palm sugar or soft light brown sugar

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Method

Heat the oven to 190°C/170°C fan/gas 5 and bring a medium saucepan of salted water to the boil. Add the sprouts to the boiling water and cook for 5-6 minutes until tender. Drain, then refresh in a bowl of cold (ideally iced) water.
Drain the sprouts again, then dry them in a clean tea towel. Arrange them on a baking sheet in a single layer. Drizzle with the oil, sprinkle over a pinch of salt then, using the bottom of a bowl or glass, press down on each sprout to smash them fairly flat. Put them in the oven for 20-25 minutes.
Meanwhile, use a pestle and mortar or small food processor to crush the 2 tsp peanuts, chilli and garlic to a paste. Mix in the fish sauce, lime juice, tamarind and palm sugar to make a dressing. Taste and make sure it’s nicely balanced to your taste.

Transfer the cooked, slightly charred and crispy sprouts to a serving platter, then spoon over the dressing. Sprinkle with extra chopped peanuts and serve.