Roasted Brussels Sprouts
Did you force yourself to eat boiled and bland brussels sprouts this past Christmas (like every year)? I feel sorry for this green vegetable as it gets bad press but, every year, a roasted brussels sprout recipe pops up on my screen. My version is a simplified one of Ella Mills' of the Deliciously Ella fame but it's just as tasty. Plus, it's so easy to make. Once you have tasted the roasted version, you will never boil them again! You can either have these as a side dish or like me, as a snack. If you like spicy food, add chillies for that little extra kick.
Recipe • Serves 4
Prep 10 minutes Cooking 45 minutes
- 400 gr brussels sprouts, ends trimmed, yellow leaves removed and washed
- a tablespoon of extra virgin olive oil
- a teaspoon of sea salt
- a 1/2 teaspoon of black pepper
- a teaspoon of crushed chillies (optional)
- Pre-heat oven to 200 C/ Gas mark 6
Cut each brussels sprout in half and place them on a baking tray. Drizzle the olive oil and add salt and pepper. Mix everything with your hands. For extra spice, add chillies. Finally, put the tray in the pre-heated oven and roast for 30-45 minutes (shake the tray half way through for even browning). The brussels sprouts should be dark brown in colour when done.
