I’ve never been a huge fan of the ‘brussel’… too many years of living in the UK and having boiled sprouts at Xmas dinners!! 😝
However – I recently had roasted brussel sprouts at a restaurant and developed a new found appreciation for them when caramelised! Along with a new determination to eat ‘seasonal’ produce in NZ … I developed this little dish tonight and it was delicious!.
Brussel sprouts need added flavour, so roasting them brings out their nutty flavour and turns them into something completely different!
They are also low in calories, super high in Vitamin C (ideal for winter!) and Vitamin K and high in fibre – so really nutritious.
Here’s my little creation…..
Turn the oven onto 180-200 degrees C (depending on how hot your oven is as you want these to caramelise and crisp).
Line a roasting tray with aluminium foil.
Trim the bottoms off the brussel sprouts and cut them in half …. make sure you keep all the leaves that fall off as these go yummy and crispy in the oven.
In a bowl, toss the sprouts with a good glug of olive oil and himalayan salt (this is always my favourite).
Turn the sprouts into the baking dish
Bake for around 20 minutes.
Take the dish out the oven and add a drizzle of maple syrup and another of caramelised balsamic glaze and toss all the sprouts in the glaze. Place back in the oven for a few minutes just to let the glaze coat and get sticky.
Take out the oven and assemble on a plate. Top the sprouts with some good quality burrata or mozzarella, some grated lemon rind, a drizzle of lemon juice and a nice heap of homemade pesto (I’ll put this recipe up another day!!).
A really delicious starter or side dish, or if you’re on you own, I just ate the whole lot!!!!