Roasting Brussels sprouts brings out a delicious sweetness in this vegetable and I have even seen a confirmed Brussels sprout hater change their mind about this so often disliked vegetable.
14 or so Brussels sprouts
About 3 tbsp olive oil
3 cloves garlic, sliced
1 tbsp chopped fresh rosemary
Salt and pepper
Grated Parmesan (optional)
Preheat oven to 180 C. Halve the Brussels sprouts lengthwise (or quarter them if they are extra large) and place in a roasting tray and toss with the olive oil, garlic, rosemary, salt and pepper.
Roast for 30-35 minutes stirring them every 10 minutes. Grate Parmesan over sprouts before serving.
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
