Roasted Brussels sprouts
With lemon zest & Parmesan
40 mins
Not Too Tricky
serves 5
About the recipe
If you want restaurant-quality Brussels on your table this Christmas, then this stand-out festive side from my Chequer Lane restaurant in Dublin is the recipe for you. Roasting the Brussels whole means there’s minimal prep and provides a lovely contrast in texture of the crispy outer leaves and the tender centre.
Ingredients
1kg Brussels sprouts
extra virgin olive oil
1 lemon
optional: aged or vegetarian Parmesan, to serve
Method
- Preheat the oven to 220°C/425°F/gas 7.
- Trim the Brussels sprouts, clicking off any tatty outer leaves, then wash and dry well and place in a large baking tray.
- Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with a small pinch of sea salt and black pepper.
- Use your hands to mix everything together until the sprouts are well coated, then spread them out in a single layer.
- Roast for 20 minutes, or until the sprouts are golden brown and tender.
- Finely grate over the lemon zest, and add a grating of Parmesan for added richness, if you like.
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