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Once you've tried these Roasted Brussels Sprouts, you'll realised that, not only are they nutritious, but they're also delicious! These little bundles of leafy greens come from the same family as broccoli, cabbage and kale - they even look like mini cabbages! The Brussels sprout gets its name from the Belgian capital, probably because it is a popular food there, although it is native to the Mediterranean region.
And whilst they are popular to eat on Christmas Day, Brussels sprouts are definitely not just for Christmas, as their season runs from early Autumn through to early Spring. There are many preparation methods for Brussels sprouts, but the key is not to over cook them, as they then develop a strong flavour, which puts many people off.
My personal preferred preparation is roasted Brussels sprouts, and they are easy, hands off and full of flavour. The outsides become crispy from roasting, whilst the insides are soft and delicately sweet from caramelisation. I make them quite simply with just a bit of salt and oil, which allows you to experience the full flavour of the sprouts. I'd probably also add some chilli flakes to them, if I weren't serving them to children!
Here's what you'll need to make these Roasted Brussels Sprouts:
(Click here to jump straight to the recipe)
500g Brussels sprouts
3 Tbsp light olive oil
1/8 - 1/4 tsp sea salt, adjust to taste
And here's what you'll need to do:
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