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.
Brussel sprouts
Olive oil
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.
 |
| 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.
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