Roasted Brussels sprouts
Don’t knock Brussels sprouts until you have tried them roasted
About this Recipe
One of the most polarising vegetables, the arrival of Brussels sprouts season should be celebrated and they deserve so much more than to be boiled to a tasteless mush.
Step by Step Instructions
- 25g hazelnuts
- 200g Brussels sprouts
- 1/2 tbsp coconut oil, melted
- Himalayan salt and freshly ground pepper
- 1 clove of garlic, crushed
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- ½ tbsp lemon juice
Preheat the oven to 180C. Roast the hazelnuts on a baking tray for 12-15 minutes, shaking occasionally. Wrap them in a clean tea towel for 1 minute, then rub the hazelnuts in the towel to remove most of the loose skins. Once cool, chop the nuts roughly and set aside.
Remove the outer leaves from the Brussels sprouts and cut them in half. Toss with the coconut oil, salt, pepper and crushed garlic in a roasting tray and roast for around 20-25 minutes, until the edges turn crispy brown. Shake the tray a couple of times while they are cooking. The sprouts should be in a single layer, not touching each other.
Make a dressing with the olive oil, Dijon mustard and lemon juice and toss this through the cooked sprouts, along with the toasted hazelnuts, just before serving.
Brussels sprouts are classified as leafy greens, which contain large amounts of folate and other B vitamins, as well as vitamin C, sulphur and many antioxidants that are crucial for liver detoxification and immune function.
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