In my view you can never have enough recipes for Brussels Sprouts, a vegetable i love if treated with respect and not boiled to a slush. This recipe is from ” Nigellissima” by Nigella Lawson.
Ingredients
- 2 tbsp garlic oil
- 1 tsp finely chopped rosemary leaves
- zest 1 unwaxed lemon juice optional
- 500 g small brussels sprouts trimmed and halved
- 2 tbsps grated pecorino or parmesan
- sea salt and black pepper to taste
Servings:
Instructions
- Preheat the oven to 220 C, 200 Fan Gas 7.
- Put the garlic oil in a shallow baking tin and add the chopped rosemary and finely grated lemon zest. Tumble in the sprouts and mix everything together to coat well.
- Roast the sprouts in the oven for 20 minutes then check the sprouts are cooked, giving them a few more minutes if not quite done.
- When cooked tip the sprouts into a serving bowl and sprinkle with the cheese. Toss to combine and season to taste. Add lemon juice if you like, then serve.
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