(serves 2, as a side)
Part 2 of my experiment with Brussel Sprouts! My conclusion is that brussel sprouts are like mini-cabbage but just really tightly wound! I tried simply roasting them with olive oil, salt and pepper ~ in general this is the golden rule to bring out the natural flavours and enhance my love for every vegetable... texture seems a little tricky with these little guys though and i think i'll have to try it again but otherwise, they were like tasty crunchy vegetable balls!
Prep time: 5 min
Cooking time: 35-40 min
Ingredients:
50g Brussel sprouts
1 tsp Sumac
1 tsp Thyme
Salt and Pepper
Olive oil
Handful of grated Parmesan, to serve
Squeeze of lemon juice, to serve
Method:
1. Trim and wash the sprouts, removing the outer leaves. Cut a cross into the base to help cook into the middle.
2. Toss in sumac, thyme, salt and pepper and olive oil.
3. Bake for 35-40min.
4. Remove and toss with a handful of grated parmesan and a squeeze of lemon juice!
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