I have got to thank Alli for introducing me to this, and adding a new vegetable to my diet.
Before I was introduced to the concept of roasting brussel sprouts like this, I genuinely couldn’t see the point of them, other than wrapping them in empty Ferrero Rocher wrappers and then giving them to annoying people. I also couldn’t understand why everyone seemed to be eating them at this time of year when no-one seems to like them.
Salt – preferably coarsely ground sea salt
Pre-heat the oven to 200 degrees centigrade.
Prepare the sprouts but cutting off a bit of the base and then peeling away their leaves until they look clean and a lot less manky.
Slice the sprouts in half through the base. Put them on a baking sheet or roasting dish (in a single layer), toss them with a glug of olive oil and sprinkle with salt.
Roast for 15-20 minutes giving the tray a bit of a shake halfway through. When ready they will be brown and crunchy in places, sweet, juicy and unbelievably delicious.
Serve the sprouts as a side dish, or add them to other roasted veggies to make a warm salad.
|Roasted butternut squash and brussel sprout salad with red onion, spinach and toasted pumpkin seeds|
You could also fry them with lots of butter and chestnuts, which is very nice too.