Roasted Brussel Sprouts
I’ve always liked Brussel sprouts (as long as they’re weren’t boiled to death) – but I’m probably the exception to the rule. However, I have discovered that by roasting them, you can sway the opinion of even the staunchest skeptic (aka the other half). So, have a go and let me know what you think…
Serves 4
Ingredients
500g Brussel sprouts, outer leaves removed, trimmed and halved
Olive oil
Salt and pepper, to season
Instructions
1. Preheat the oven to 220C with the broiler on
2. Lay a piece of wax or baking paper on a baking tray
3. Toss Brussel sprouts in olive oil, salt and pepper and spread in a single layer on the baking tray
4. Put in the middle rack of the oven and roast for 15 minutes
5. Flip over and roast for a further 10 minutes or until sprouts are dark brown and can easily be pierced with a fork
Tips and Hints
1. Serve immediately or on a flat plate if you like a bit of crunch; otherwise, serve in a bowl for a softer texture
if we have to eat 