Crispy Brussels Sprout Bites with Lime, Mint, and Sesame

Preheat oven to 220°C (fan 200°C). Line a large baking sheet with parchment paper.

Trim the bases of the Brussels sprouts and remove any yellow outer leaves. Cut each sprout in half through the core.

Finely mince 3 cloves of garlic for roasting; set aside 2 cloves for the glaze.

Zest both limes using a microplane or fine grater, then juice them to yield approximately 4 tbsp of lime juice.

Mince the ginger to a fine paste.

Toss halved Brussels sprouts with sunflower oil, minced garlic, salt, and black pepper in a large bowl until evenly coated.

Spread sprouts cut-side down on the prepared baking sheet in a single layer. Do not crowd — use two sheets if needed.

Roast for 20-22 minutes, until the cut sides are deeply golden-brown and the outer leaves are crispy and charred at the edges. Flip halfway through.

While sprouts roast, combine sesame oil, soy sauce, brown sugar, lime juice, lime zest, minced ginger, and 2 cloves of garlic in a small saucepan.

Warm over medium-low heat, stirring until the sugar dissolves and the glaze slightly thickens, about 3-4 minutes. Remove from heat.

Transfer hot roasted Brussels sprouts to a large mixing bowl.

Drizzle the warm sesame-lime glaze over the sprouts and toss gently to coat evenly.

Scatter fresh mint leaves over the top and sprinkle with sesame seeds.

Serve immediately while hot and crispy, with extra lime wedges on the side.