Roasted Brussels sprouts, chickpeas and edamame with ginger-shallot oil from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 181) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned chickpeas for cooked chickpeas, toasted black sesame seeds for toasted sesame seeds, gluten-free soy sauce for tamari, and neutral oil of your choice for vegetable oil.

  • Katie on March 10, 2026

    Great with a squeeze of lime too

  • hbusig on December 06, 2024

    21 year old, veggie-averse son ate two helpings! This was pronounced as delicious by all!

  • jenburkholder on October 07, 2024

    Fine but not exceptional, easy dinner. I added a splash of rice vinegar at the end as it felt a bit unbalanced.

  • saladperson on February 11, 2021

    My partner call this "a five star salad". Didn't change anything. The ginger takes a while to grate/chop, but otherwise this is a low-active cooking time recipe. Classic Hetty.

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